Super Bowl sirloin chili with Mortons

(FOX 2) - The Super Bowl is right around the corner. 

Chef Shabul Ahmed from Mortons Steakhouse joined us on The Nine to show us how to make some chili for the big game. You can hear from him in the video player above, and get his recipe below. 

Superbowl Sirloin (or whatever leftover steak you have) chili
Preparation time 2 hours 30 minutes

2 Tbls             vegetable oil
2 cups             Yellow onion, chopped
3 Tbls             Garlic, minced
1 lbs.             Leftover steak, trimmed of fat, ¼ inch dice
1/8 cup             Chili powder
1 Tbls             Cumin, ground
1 tsp             Black pepper, fresh ground
2 - 14 ½ oz. cans      Tomatoes, diced, with juice     
2 - 16 oz. cans         Chili beans, Hot and spicy, Such as Allens or Brooks
2 cups             Water
1 - 8 oz. can         Tomato sauce
1 Tbls              Beef base
1 each             Bay leaf

In a medium sauce pan, heat the oil over medium low heat. Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.

Add the steak, raise the heat to medium high heat, and stir for about 5 minutes. Add the chili powder, cumin and pepper and cook for 1 or 2 minutes.

Add the tomatoes and their juice, beans and their juice, water, tomato sauce and beef base. Stir to mix well and add the bay leaf. Stir gently.

Reduce the heat to low and let the chili simmer gently for about 2 hours, or until the meat is tender. Stir frequently so that the chili does not stick to the bottom of the pan. Adjust the heat up and down to maintain a slow simmer.

Thin the chili with water if necessary and add salt to taste.

The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.