Steak & Two-Bean Chili with Peruvian Sun

Featuring Oak City Spice Blends: Peruvian Sun & Wilde Garlek

Servings: 4

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients

• 1–1.25 lbs beef steak, cut into small chunks

• 2 tbsp oil

• 2 tbsp Peruvian Sun seasoning (divided: 1 tbsp for steak, 1 tsp for sour cream, remaining for pot if needed)

• 1 (15 oz) can red kidney beans, drained

• 1 (15 oz) can black beans, drained

• 1 (14.5 oz) can diced tomatoes (with juices)

• ½ cup sour cream

• Mexican-style shredded cheese, for serving

• Homemade cornbread seasoned with Wilde Garlek, for serving (optional but strongly encouraged!)

Instructions

1. Season & Sear the Steak

   Heat the oil in a large pot over medium-high heat. Add 1 tablespoon Peruvian Sun to the hot oil, then add the diced steak. Brown well on all sides, allowing the seasoning to bloom in the oil.

2. Add the Beans

   Stir in the kidney beans and black beans. Mix thoroughly so they soak up the seasoned oil and beef juices. Heat for 2–3 minutes.

3. Add the Tomatoes & Simmer

   Pour in the diced tomatoes with their juices. Stir well, bring to a gentle simmer, cover, and cook for 1 hour, letting the beef become tender and the flavors deepen.

4. Uncover & Reduce

   Remove the lid and continue simmering for 20 minutes to thicken the chili. Taste and add an extra sprinkle of Peruvian Sun if you want more warmth and brightness.

5. Make the Spiced Sour Cream

   In a small bowl, combine ½ cup sour cream with 1 teaspoon Peruvian Sun. Stir until smooth.

   This becomes your chili’s signature topping.

6. Serve

   Ladle the chili into bowls. Top with the spiced sour cream and a generous handful of Mexican shredded cheese.

   Serve with Wilde Garlek cornbread on the side — it brings everything together.

Notes & Tips

• For extra depth, you can add a splash of broth during the simmer if you prefer a looser chili.

• Peruvian Sun brings citrusy brightness, smoky warmth, and herbaceous flavor — perfect for beef-based chilis.

• Let the chili sit overnight if you can — it becomes even richer and more complex.