Football means Game Day Chili time! check out this recipe from our mate Merry at A Merry Recipe
For the chili:
For the Chili Bar Toppings:
Heat olive oil in large heavy pot over medium high heat. In a plastic bag combine 1 teaspoon salt and 1/2 teaspoon black pepper. Add Australian Grassfed Top Sirloin cubes and shake bag to coat beef. Brown top sirloin in hot oil on all sides and remove to a plate.
Add a dash more olive oil to pan. Add onions and cook over medium heat until onions soften, about 5 minutes. Stir in both bell peppers and cook, stirring frequently for 3 minutes. Add garlic, chili powder, cumin, coriander, paprika, pinch of salt and stir for1 minute.
Return browned beef to pan and add beef stock and red wine. Bring beef to a boil, cover, reduce heat, and simmer 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in beans and simmer on low for 10 minutes. Stir in pinto beans and simmer for 10 minutes.
Set up Toppings Bar with bowls of cilantro, sour cream, green onion, grated cheese, crispy fried jalapeños, red bell peppers, corn chips, tortilla chips, red bell peppers, and any other ingredient to top and flavor boost your chili to a winning score. Serves 6 big bowls or 12 small appetizer cups for the fans.
For Instant Pot:
Pressure Cooker Tip: To make the chili a quick dish, simply add browned beef, and onion pepper mixture to a pressure cooker. Add beef stock, wine, and tomatoes. Cook under high pressure for 12 minutes. Slowly release steam and then open lid. Follow instructions for incorporating beans.