Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver.
Active Time
25 Mins
Total Time
1 Hour
Serves 4 (serving size: about 3/4 cup chili and 1/2 cup rice)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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