But, hey! Good to see y’all again! I missed ya. Looked like you were in good hands though with all of those amazing guest posts, right? I hope you all loved them as much as I did.
Anyway, I had planned on sharing my favorite dish from the cruise with you (the Warm Chocolate Melting Cake…divine!), but I haven’t gotten a chance to make it yet. Instead you get chili! Because my toes are frozen and my heart is back on the beach in the Bahamas.
This chili is kinda funky. In a good way, obviously. You see, it’s missing a key ingredient.
Fo’ real. There are no tomato chunks and no tomato sauce. Strange, but true, and also delicious. This is my new favorite chili.
The best comfort food ever…steak chili!
I will say that this was on the verge of being too spicy for the kids and me, but we ate it up anyway. It was worth the burn.
Steak chili is a delicious twist on the traditional ground beef chili!
- 2 pounds chuck roast cubed
- 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 (leave this out if you're a wuss)
- 1 teaspoon adobo sauce
- 1/4 cup smoked paprika
- 1/2 cup chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 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 green onion for serving
- Shredded cheese for serving
Season the cubed meat with salt and pepper.
Heat oil over medium heat in a large dutch oven or stock pot. Add half of the beef and cook until browned on all sides. Remove the meat and set aside. Repeat with the remaining beef, reserving the fat in the pot.
Add the onions to the pot and cook until soft, about five minutes. Add the garlic, chipotle pepper, and adobo sauce and cook for one minute. Pour in all of the spices and toast in the onion mixture for about 3 minutes. Add the beef and stir to coat.
Pour in the chicken stock, beef stock, beer, and sugar and 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.
Mix the masa and water together until it becomes the consistency of pancake batter. Add more water as needed. Whisk the masa into the chili and bring it back up to a boil. Cook until thickened.
Serve with sour cream, cheese, and onions.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
from Evil Shenanigans