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Sirloin Chili

A recipe by Julie Van Rosendaal

Sirloin Chili

Total Time:

1hrs 25mins




1hrs 15mins

Skill Level:



  • canola or olive oil, for cooking
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, crushed
  • lb. (750 g) extra lean ground sirloin
  • 2 - 4 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 19 oz (540 mL) can diced tomatoes, undrained
  • 1 19 oz (540 mL) can crushed tomatoes
  • 2 19 oz (540 mL) cans kidney beans, rinsed and drained
  • 1 cup salsa
  • salt and pepper, to taste
  • sour cream, grated cheddar and cilantro, for serving (optional)

How to Make It

Heat a drizzle of oil in a medium-large pot set over medium-high heat. Sauté the onions for 4-5 minutes, until soft. Add the garlic and beef and cook, stirring and breaking up any lumps with a spoon, until it’s no longer pink.

Add the chili powder and cumin and cook for another minute. Add the tomatoes, beans and salsa and bring the mixture to a simmer. Reduce heat to low and simmer for about an hour, stirring occasionally, until the mixture thickens. Serve topped with sour cream, cilantro and grated cheese.

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