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$3.47 per serving
Ready in 1 hour and 15 minutes
Spoonacular Score: 97%
The recipe Sirloin Steak Chili can be made in approximately 1 hour and 15 minutes. This main course has 556 calories, 43g of protein, and 25g of fat per serving. For $3.47 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. 2327 people were glad they tried this recipe. Head to the store and pick up onion, canned tomatoes, paprika, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. Many people really liked this American dish. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. Chili-Rubbed Sirloin Steak with Seasoned Shoestring Fries, Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries, and Grilled Sirloin Steak Burgers with Homemade Steak Sauce are very similar to this recipe.
Read the detailed instructions on Cinnamon Spice and Everything Nice
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Beans freeze well, so don't throw out your leftovers!
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.