Mark Driskill
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver.

Recipe Summary test

active:
25 mins
total:
1 hr
Yield:
Serves 4 (serving size: about 3/4 cup chili and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.

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  • Sprinkle steak with 1/4 teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining 1/2 teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.

  • Divide rice and chili among 4 bowls. Top evenly with sour cream, onions, and radishes; serve with lime wedges.

Nutrition Facts

439 calories; fat 18g; saturated fat 5g; protein 24g; carbohydrates 43g; fiber 4g; sugars 6g; added sugar 4g; sodium 582mg.
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