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Sirloin and sun-dried tomato chili

If winter has you chilled, it’s time to put this sun-dried tomato chili recipe on your table! This warming splurge will tantalize your taste buds with tender chunks of sirloin steak and flavorful tomatoes — but don’t go thinking it’s difficult or time-consuming to make. In fact, it’s an easy one-pot meal for a busy night.

The sirloin and sun-dried tomatoes aren’t the only stars in this update on the usual chili ingredients. We’ve also added sun-dried tomato powder and Aleppo pepper, two spices that lend a warm complexity of flavor to this comforting dish. Sun-dried tomato powder delivers a sweet, tangy depth of savoriness, while the Aleppo pepper announces clearly that a new chili pepper has arrived for your culinary pleasure.

Why Aleppo pepper? Simple: It’s outrageously good. A crushed chili spice named after the Syrian town of Aleppo, it exudes an addictively tart, fruity flavor and moderate heat that builds slowly and delightfully surprises you. Once you try it, you’ll crave recipes that include it. If you can’t find crushed Aleppo pepper locally, you can substitute crushed ancho chili pepper, which is made from poblano peppers.

This irresistible steak and tomato chili is bound to become one of your regular cold-weather meals. Because it’s so easy, you can put it on your table for family weeknight dinners, take it to potlucks, or impress your friends for tailgating parties.

Cook’s note: For a change of flavor and color, swap in black beans or kidney beans for all or half of the pinto beans. We like the hearty flavor that these three different types of beans bring to the table. As a bonus, beans are a versatile, nutrient-packed ingredient that are pantry-friendly and readily available.

Sirloin and sun-dried tomato chili

Yield 6 servings


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds sirloin steak
  • 1 large whole onion, chopped
  • 4 cloves garlic, minced
  • 1 medium-sized jalapeno, seeded, deveined and diced
  • 1 tablespoon cumin seed
  • 3 tablespoons crushed Aleppo pepper
  • 2 tablespoons sun-dried tomato chili powder
  • 1 tablespoon smoky paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 10 ounces sun-dried tomatoes in olive oil, cut into 1/2-inch pieces
  • One 28-ounce can crushed tomatoes
  • 5 cups beef broth
  • Two 15-ounce cans pinto beans
  • 3 scallions, diced for garnish


  1. On chopping board, cut up steak into 1/2-inch pieces.
  2. In large heat-proof casserole dish, pour 2 tablespoons of extra-virgin olive oil in pan and heat.
  3. Add sirloin steak and saute for 3 minutes, continuously stirring.
  4. Add chopped onion, garlic, jalapeno and cumin seed.  Continue cooking until onions are translucent.
  5. Add Aleppo pepper, sun-dried tomato chili powder, smoky paprika,  salt and pepper.
  6. Stir and continue cooking for 1 minute.  
  7. Add sun-dried tomatoes, crushed tomatoes and beef broth.
  8. Place on low heat and bring to slow boil.
  9. Lower heat to simmer, cover with lid and cook for 1 hour.
  10. Add beans and continue to simmer for 10—15 minutes.
  11. Garnish chili with sliced scallions and serve.

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