Texas Chili with Steak, Corn and Black Beans

Ingredients

• 2 tablespoons oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 pounds steak (sirloin, blade, rib eye or other ~ used blade for this one)
• 1 can diced tomatoes
• 1 can black beans, drained
• 2 cups frozen corn
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon honey
• grated cheddar
• sour cream

Directions

1. Heat oil in a large pot.  Add the garlic, onion and bell pepper.  Stir to ensure nothing sticks to the bottom of the pot
2. Cut the steak into small cubes, cutting away fat and any membranes from the beef.  After the onion and pepper have been cooking for a few minutes, add the cubed steak.   Cook for 5-7 minutes stirring occasionally.  The steak should be browned on all sides.
3. Stir in the tomatoes, black beans, corn, spices and brown sugar.  Bring to a boil and lower the heat to a low simmer.  Cover and let the chili cook for at least an hour.  Stir it every 10 minutes to make sure nothing sticking to the bottom of the pot.
4. Ladle into a bowl.  Garnish with cheddar cheese and sour cream ~ serve with nacho chips or crusty bread.

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