Thick & Hearty Steak Chili
By Monica
6 to 8 servings
This is a delicious recipe that results in unbelievably tender meat and rich flavor.
Ingredients
- 3-1/2 pounds sirloin or blade steak or chuck-eye roast, fat trimmed, cut into 3/4" pieces
- 1 cup dry pinto beans; or, 2 (15-oz) cans pinto beans, rinsed and drained
- 3 tablespoons plus 1 teaspoon kosher salt
- 4 garlic cloves
- 2 medium onions, each cut into 8 pieces
- 2-3 jalapenos, seeds and ribs removed, cut into 1/2" pieces
- 3 tablespoons canola oil
- 1/2 cup chili powder
- 1/4 to 1/2 teaspoon cayenne pepper
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons unsweetened cocoa powder
- 2-1/2 cups low-sodium chicken broth
- 2 teaspoons molasses
- 1 (14.5 oz) can diced tomatoes
- 1 (12-oz) bottle beer
- Optional garnishes: chopped green or red onions, shredded cheese, sour cream, cilantro, jalapenos, Fritos, crumbled tortilla chips
Directions
If using dried beans, combine them in pan with 3 tablespoons salt and 4 quarts water; heat to a boil on stovetop. Turn the heat off, cover the pot, and let the beans stand in the salty water for 1 hour. Drain and rinse. Preheat oven to 300 degrees. In food processor, mince garlic; add onions and jalapenos and pulse until chopped. (Or, chop garlic, onions and jalapenos by hand.) On stove top, heat 1 tablespoon oil in oven-safe Dutch oven over med-high heat. Add onion/garlic/jalapeno mixture and saute until soft. Add chili powder, cornmeal, cumin, oregano, cayenne, and cocoa powder and stir; cook 1-2 minutes. Add chicken broth, molasses, tomatoes, beans, and 1 teaspoon salt. Stir. Meanwhile, heat 1 tablespoon oil in a skillet over med-high heat. Pat meat dry and add half to skillet. Cook until browned on all sides. Add cooked meat to Dutch oven. Pour half of beer into skillet, stir and scrape to remove browned bits. Pour beer mixture into Dutch oven. Repeat with remaining oil, meat, and beer. Combine everything in Dutch oven and heat through. Cover and move to oven. Bake until meat and beans are tender, approx. 1-1/2 to 2 hours. Stir, taste, and add more salt, if needed. Serve with cornbread and garnishes.
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