Trim off any fat from sirloin and discard. Cut sirloin into 1-inch cubes.
In heavy 6-quart saucepot, heat 1 tablespoon oil over medium-high heat. Add half of sirloin cubes. Sauté until pieces are browned on all sides -- about 5 minutes. Remove sirloin to a bowl; repeat to brown remaining sirloin cubes.
Add remaining tablespoon oil to saucepot; add onions and sauté until soft and translucent -- 5 to 7 minutes. Add garlic and sauté 1 minute. Return browned sirloin and any juices to saucepot.
Stir in tomato sauce, chili powder, cumin, oregano, and salt. Heat chili to boiling over high heat; reduce heat to low, cover, and simmer 1 hour, stirring occasionally.
Stir green peppers and corn into chili mixture. Cook 30 to 45 minutes longer or until meat and vegetables are tender, stirring occasionally.
To serve, stir chili and ladle into soup plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2888g)|
|Recipe Makes: Servings|
|Calories from Fat: 1547 (48%)|
|Amt Per Serving||% DV|
|Total Fat 171.9g||229 %|
|Saturated Fat 60.9g||305 %|
|Monounsaturated Fat 76.4g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 533mg||164 %|
|Sodium 5053mg||174 %|
|Potassium 9565.1mg||252 %|
|Total Carbohydrate 177.1g||52 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 140.3g|
|Protein 263.7g||377 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3240
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