I took the traditional homemade chili recipe of 1 lb. hamburg, 1 can of kidney beans and 1 can of tomatoes and kicked it up a notch or two, replacing the hamburg and kidneys with sirloin steak and pintos and plain tomatoes with Rotel.  It’s the new default week-night chili.   

1 1/2 lbs. round steak, cut in 1/2″ dice
3 T EVOO
1 28 oz. can Rotel tomatoes, drained
2 15 oz. cans pinto beans, undrained
1 onion, diced
1 cloves garlic, crushed
1/4 C chili powder (I use McCormick’s Ancho Chili Powder)
1 T cumin powder
2 T dry sherry
1/4 C chopped fresh cilantro

Garnish:
sour cream
sliced scallions
shredded cheddar cheese

• In large saucepan heat olive oil over medium high heat then add steak, stirring to lightly brown all over.  Add onion and garlic, stirring to prevent garlic from browning.  Heat until onion is translucent.  Stir in chili powder and cumin.
• Add drained tomatoes and pintos, bring to a boil and then reduce heat and simmer for 20 minutes until heated through and flavors develop. Sitr in sherry and cliantro. 
• Serve over hot rice, and garnish as desired with sour cream, cheddar cheese and sliced scallions.

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