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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe, a hearty chili topped with Brazilian steak and traditional chimichurri, will keep you feeling full.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Foil
- Ladle
Directions
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.
Nutrition facts
Servings
400 Calories per serving
1-3/4 cup
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 40mg
- Sodium: 1490mg
- Total Carbohydrates: 33g
- Protein: 23g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 20%