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Steak Chili

Posted By Kelly On February 4, 2011 @ 11:09 am In BBQ,Beer,Cooking,Featured Articles,Recipes,Slow Cooking,Soup,Tex-Mex | 30 Comments

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.


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