Texas steak chili
Paleo, Gluten-Free, Dairy-Free, Soy-Free
20 – 30 Minutes
This easy spin on a regional classic is short on cooking time but long on flavor. Chef Justine prepares everything in one pot, which not only makes cleanup easier but also enriches the dish, seasoning the vegetables with the caramelized bits left behind by the steak. Our staff nutritionist, Kaley Todd, loves the recipe because of all the protein and the paleo-friendly, low-carb addition of sweet potatoes. If you don’t like spicy, go easy on the chipotle chile.
- 10 ounces top sirloin steak strips
- Peeled fresh garlic
- ½ cup mirepoix (onions - carrots - celery)
- 1 tablespoon tomato paste
- Chili spice blend (chili powder - Mexican oregano - sweet paprika - cumin - coriander)
- ½ cup chopped peeled sweet potatoes
- ¾ cup diced tomatoes
- 1 chipotle chile in adobo (optional)
- 2 ounces green cabbage
- 3 or 4 red radishes
- Fresh cilantro
- 1 lime
Sear the steak
- Cut a small corner from the steak packaging and drain any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
Start the chili
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
Add the sweet potatoes, tomatoes, 2 cups water, and as much chipotle chile as you like and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the potatoes are tender and the chili is thickened, 10 to 12 minutes.
Finish the chili
When the chili is almost done, prepare the garnishes.
Prep the garnishes
- Cut away any core from the cabbage; thinly slice the cabbage.
- Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.
- Coarsely chop the cilantro.
- Cut the lime into wedges.
Calories: 540, Protein: 31 g, Fiber: 5 g, Total Fat: 33 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 105 mg, Sodium: 360 mg, Carbohydrates: 24 g, Added Sugar: 0 g.