Steak Chili
Fri, Feb 4, 2011
BBQ, Beer, Cooking, Featured Articles, Recipes, Slow Cooking, Soup, Tex-Mex
I think we got about eight inches of snow overnight.
Some of you may read that and say, ‘So what?’ So plenty! You see, this is Dallas and in these parts even the lightest dusting of the white stuff can bring our bustling metropolis to a screeching halt. Imaging what four days of ice, topped off with eight inches of snow has done? Needless to say, I am STILL cooped up in the house, but I am not going to starve. I made every Texan’s winter weather staple …. chili!
My chili is a red chili, but there are no tomatoes in it. The red color comes from the smoked paprika and chili powder. I had about two pounds of tenderized chuck steak cubes in the freezer that I used in this chili. After cooking for about three hours the steak becomes falling-apart tender so you get a few nice chunks of tender meat while the rest sort of breaks apart. You will never get a bit that does not have some meat in it that way. I do not believe in beans in chili, but if you must you can add some pinto or black beans … just do not tell me you did.
Steak Chili Serves 6
2 pounds cubed chuck roast
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 chipotle in adobo, minced
1 teaspoon adobo from the can
3 teaspoons cumin
3 teaspoons coriander
1/4 cup smoked paprika
1/2 cup chili powder
3 cups chicken stock
2 cups beef stock
1 cup beer
2 teaspoons sugar
1/3 cup masa harina
1/2 cup water
Sour cream, for serving
Diced onion, for serving
Shredded cheese, for serving
Season the steak with the salt and pepper. Turn to coat all the meat evenly.
In a large cast iron dutch oven heat the oil over medium heat. Once it shimmers add half the beef. Cook until well browned on all sides. Repeat with the remaining beef. Remove from the pot, reserving the fat.
Add the onions to the pot and cook until soft, about five minutes. Add the garlic, chipotle, and adobo sauce and cook for one minute, or until fragrant. Add in all the spices and toast in the onion mixture for three minutes, then add the beef and turn to coat.
Pour in the chicken stock, beef stock, beer, and sugar then bring to a boil. Once boiling put a lid on the pot, venting it for steam, and reduce the heat to a simmer. Cook for three hours, stirring occasionally.
Once simmered remove the lid. Mix the masa with the water until it forms the consistency of pancake batter. Add more water if needed. Whisk the masa into the chili and bring the mixture back to the boil. Cook until thickened. Serve with sour cream, diced onions, and shredded cheese.
Enjoy!!
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Tags: adobo, beef chili, chili, chili powder, Chili Recipe, Chipotle, chipotles in adobo, Chuck Roast, cold weather food, coriander, cumin, masa, masa harina, no bean chili, no tomoato chili, red chili, smoked paprika, Snow Day Food, steak, steak chili, Super Bowl, texas chili, Texas Chili Recipe, thick chili
8 inches? I’d rather be inside eating this!
OMG that looks like a bowl of heaven! I want that at my super bowl!
This looks great!!! I’ve always wanted a good chili recipe thanks
Chili? Without tomatoes? I’m intrigued…
I’m just about tired of this ice and snow! We got a ton last night here in Frisco… not cool! Your chili looks wonderful tho
I’m making an all-meat chili this weekend. I do not believe in beans in my chili either.
Absolutely mouthwatering Kelly and perfect for this weather
What a great chili recipe. Definitely appropriate for this time of the year and for the weather. Love the step by step photos!
I like the idea of putting masa in the chili. Looks great!
I’ve never made chili without tomato, I can’t wait to try this, it’s perfect for this time of year.
I can`t stop looking at this! It`s absolutely divine and I want to try this…
Have a great time,
Paula
Wowsers. Man this looks soooo good!!
Oh my…that looks like the chili of my dreams!
Man, this chili looks oh so tasty! I wish I had had a bowl of this chili right now.
Love the beer in the chili!!! Looks great with the combination of the spices, never tried without the tomatoes but beer convinced me already
Hi Kelly! I want to pass on a Stylish Blogger Award to you.
Come over to my blog to pick it up. Don’t feel obligated to accept it. I just want you to know how much I enjoy reading your blog.
This looks amazing! I love smoked paprika.
I have got to try this! No tomatoes! Awesome! This looks great.
Oh, my! This chili looks so warm and flavorful and just plain delicious! Thanks for sharing this and reminding me of a winter favorite. I’ll have to try this soon.
I’m so glad I found your blog and look forward to exploring your recipes! – Georgia
I am a “beans in the chili made with tomatoes person” but have been looking for a red chili recipe like this to try.
About to start this today and have what may be a stupid question…Instructions say:
“In a large cast iron dutch oven heat the oil over medium heat. Once it shimmers add half the beef. Cook until well browned on all sides. Remove from the pot, reserving the fat.”
You never come back to the other half of the beef.
I assume like most stews you just brown in two batches and that is what we are doing but just wanted to make sure there wasn’t some special role of that other uncooked half of the beef
Cant wait to taste this.
This looks fabulous! I always enjoy seeing your recipes on TK, but your step by step photos build my appetite to unbelievable degrees! Yum.
In the simmering stage right now … I had found this recipe on your blog about a month ago, searching for “Steak Chili” and thought it looked delicious, as everyone else seems to have … it seems quite thin and soupy, but then, I haven’t yet added the masa. I typically make my chili with lots of tomatoes & coarsely cut vegetables, so, again, this feels VERY different, but, different is good, right? I’ll come back to let everyone know how it turns out.
It lacks beans. It lacks tomatoes. It lacks flavor.
Sad to say, this turned out to be a big disappointment. Just a lot of meat & heat, not much else.
This is exactly the recipe I’ve been looking for – no bean, no ground beef.
The masa adds body and the peppers add not only heat, but a depth of flavor. Smokiness from the chipotles.
The only changes I made were to use a full bodied lager (definitely not Michelob Ultra as pictured) such as a Yuengling (from PA) or a Samuel Adams and I added a spash of cider vinegar at the end to add a bit of acidic brightness to the dish.
UPDATE: Obviously, different people have different tastes …
I added some of my more typical ingredients that I felt were missing to the leftovers, and it turned out delicious! I added ground pork sausage, crurshed tomatoes, a can of Rotel & a can of kidney beans, plus a bit more paprika & chili powder, and it was outstanding!