Okay, so I’ve been craving chili lately, like, really craving it. And I had this sirloin tip roast in the freezer that I wasn’t quite sure what to do with. Then it hit me: Sirloin Tip Chili! I figured, why not? It might be awesome, it might be a disaster, but let’s try it!
Getting Started
First things first, I thawed that roast. Took a good day in the fridge, you know the drill. Once it was thawed, I took it out and let it sit on the counter for about 30 minutes, just to take the chill off. Then, I grabbed my biggest cutting board and a sharp knife and got to work.
I trimmed off any big chunks of fat, I am not a big fan of a super fatty * I cubed the meat into, I don’t know, maybe 1-inch pieces? They weren’t all perfectly uniform, but hey, it’s chili, it doesn’t have to be perfect.
Building the Flavor
Next up, I heated some olive oil in my big Dutch oven – I love that thing, it’s perfect for chili. Once the oil was hot, I tossed in the cubed sirloin tip and browned it on all sides. This took a little while, had to do it in batches so I didn’t overcrowd the pot. I wanted that good, seared flavor, you know?
After the meat was all browned, I took it out and set it aside. Then, into the pot went a chopped onion and a couple of cloves of garlic, also chopped. I stirred those around until they were softened and smelled amazing – that’s how you know you’re on the right track!
Spice Time!
This is where the magic happens. I added in my chili powder – a good, generous amount, I like it with a kick. Then some cumin, some smoked paprika (gotta have that smoky flavor!), a little oregano, and a pinch of cayenne pepper. Just a pinch, I didn’t want to blow anyone’s head off. I stirred all those spices around with the onions and garlic, letting them toast for a minute or so, to really bring out the flavor.
The Rest of the Good Stuff
Now, it’s time to add everything back in. I put the browned meat back into the pot, then poured in a big can of crushed tomatoes, a can of diced tomatoes, and a can of kidney beans (I rinsed and drained those first, of course). I also added a can of beef broth, just enough to cover everything.I also added 1/2 cup of Tomato Sauce.
I gave it all a good stir, brought it to a simmer, then put the lid on and let it cook low and slow for about 3 hours. I stirred it every now and then, just to make sure nothing was sticking to the bottom.
Almost There!
After 3 hours, the meat was super tender, and the chili was smelling incredible.I took the lid off to let the chili thicken up. Then I served up big bowls, and it was great! Next time I will try adding some toppings like shredded cheese, sour cream, and maybe some chopped green onions.
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