This extremely flavorful meal is the perfect thing to make if you're got a busy life with kids. It only takes about 30 minutes to create!
A couple of weeks ago, after a cold afternoon at the beach, all I could think of a bowl of chili! Without time to get to the market, I just pulled out what I had and started cooking. While I love the addition of the charred steak, this chili can also stand on it's own — and can be great for vegetarians!
Before I carry on, let's talk about what "to taste" means. Most of my recipes end with, "season to taste with salt and pepper." When you are cooking — and when you've finished making a recipe — taste the food! Does it need more flavor? If you haven't added salt yet, the answer is most likely yes. Salt is not used to make food salty, rather it brings out the natural flavors in the ingredients you're cooking with. Taste, add a bit, taste again, and so on, until you love it. And for more heat, add either red chili flakes or cayenne pepper to taste, too.
- 2 (15-ounce) creamed corn
- 2 (15-ounce) cans kidney beans
- 5 roughly chopped Roma tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 2 cups packed spinach leaves
- 2 (12 ounce) Rib-Eye steaks
- 3/4 cup finely chopped red onion
- 3/4 cup roughly chopped avocado
- 1/3 cup grated Parmesan, Cheddar, or your favorite cheese
- Salt and pepper to taste
Serves 4 to 6
In a large stock pot, over low-medium heat, combine the corn, beans, tomatoes and spices. While this all is simmering, preheat a stove-top grill over high heat and generously season each side of the steaks with salt and pepper. You should hear a sizzling sound when you place any food on the grill — if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Place the steaks on the grill with a couple inches between them and cook to the desired doneness — for medium-rare, about 3 minutes per side. Remove and let them rest for about 5 minutes. Add the spinach to the chili and simmer for another few minutes to wilt the leaves. Cut the steak into small chunks, and add it to the chili. Season to taste with salt and pepper. The onion, avocado and cheese should go in little serving bowls so people can garnish as they please.