Beef Steak Chili
Proving that chili doesn’t have to be ground beef, here’s a dish which can go to a dinner party buffet. It is more like an elegant beef stew flavored with the popular chili flavors and accented with beer.
6 tablespoons olive or vegetable oil
3 pounds sirloin steak, cut into strips 2" X 1/2"
3 cups thinly sliced onions
2 large cloves garlic, minced
2 cups chopped fresh ripe tomatoes
1 10-ounce can tomatoes and green chilies (“Rotel”)
1 bay leaf
1/2 teaspoon allspice
1 teaspoon cayenne pepper
1 tablespoon dark brown sugar
1 10 1/2-ounce can concentrated beef broth
1/2 cup beer
1 48-ounce jar Randall Pinto beans, drained and rinsed
Salt and hot pepper sauce, to taste
1/2 cup chopped fresh cilantro
Grated mild cheddar cheese, optional
Heat the oil in a Dutch oven.
Add the steak and brown over high heat, stirring to brown all surfaces of the meat. Remove with a slotted spoon to a side dish.
Add the onions, garlic and chili powder to the pot. Cook over medium heat, stirring, for about 5 minutes, or until the onions are softened.
Return the beef.
Add the tomatoes, canned tomatoes and chilies, bay leaf, allspice, sugar, beef broth and beer.
Bring to a boil, uncovered. Cover and simmer for 1 1/2 hours.
Stir in the beans and cook 30 minutes longer.
Remove the bay leaf.
Stir in the chopped cilantro. Taste and correct the seasonings.
Pass extra hot sauce for the spicy chili lovers.
Serve topped with cheese, (if desired) with hot cornbread or over fluffy white rice.
8 servings