During the long winter months here in Pennsylvania, we crave hearty meals that warm us up after being out in the cold. A piping hot bowl of this chili is the perfect winter evening meal, with tender chunks of beef and spice-infused vegetables. It makes the chilly months a lot more bearable!
When searing the cubed beef, it will release juices naturally. If the skillet is overwhelmed with juices, the steak will not get a good sear. Pour off some of the excess juices so that only 1/2 cup remains in the skillet. Add these juices back into the chili to enhance its flavor.
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