Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add chopped celery and onion; cook for 3 to 5 minutes or until softened. Stir in 1 teaspoon garlic; cook for 30 seconds.
This recipe, a hearty chili topped with Brazilian steak and traditional chimichurri, will keep you feeling full.
Servings and Ingredients
|5 tbsp. Gustare Vita olive oil, divided|
|2 stalk(s) celery, finely chopped; plus leaves for garnish|
|1 medium white onion, finely chopped|
|2 tsp. bottled minced garlic, divided|
|2 tbsp. Montreal steak seasoning , divided|
|1 tbsp. Hy-Vee ground chili powder|
|1 tsp. Hy-Vee ground cumin|
|¼ tsp. hot sauce|
|¼ tsp. Hy-Vee Worcestershire sauce|
|1 (46-oz.) bottle V8 hint of black pepper 100% vegetable juice|
|1 (15.5-oz.) can Hy-Vee no-salt-added red kidney beans, drained and rinsed|
|1 (15-oz.) can Hy-Vee no-salt-added pinto beans, drained and rinsed|
|3 (5-oz.) Hy-Vee Prime Reserve beef New York strip steaks|
|½ c. packed fresh parsley|
|½ c. packed fresh cilantro|
|Hy-Vee sour cream, for serving|
Things To Grab
- Dutch oven
- Paper towels
Stir in 1 tablespoon steak seasoning, chili powder, cumin, hot sauce, and Worcestershire. Stir in vegetable juice and kidney and pinto beans. Cover; simmer over low heat for 12 minutes.
Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet over medium-high heat. Pat steaks dry with paper towels; season with remaining 1 tablespoon steak seasoning. Place steaks in skillet. Cook for 6 to 8 minutes for medium-rare doneness (135 degrees), turning halfway through. Transfer steaks to a clean cutting board; loosely cover with foil and let rest for 5 minutes.
Place parsley, cilantro, and remaining 1 teaspoon garlic in a food processor or blender. Cover and process until finely chopped. Slowly add remaining 2 tablespoons olive oil. Continue processing until smooth, stopping occasionally to scrape down sides.
Slice steaks across the grain. Ladle chili into serving bowls; top with steaks slices and parsley mixture. Serve with sour cream and garnish celery leaves, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 40mg
- Sodium: 1490mg
- Total Carbohydrates: 33g
- Protein: 23g