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| Steak Chili |
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Ingredients
2-lbs - steak tips, 1/2 to 3/4 inch chunks
1 large onion, chopped
7 garlic cloves
6 oz tomato paste
6 tsp - chili powder, see notes
2 Tbsp - honey
2 tsp - cumin
1 tsp - oregano
1 tsp - garlic powder
1 tsp - ground black pepper
3 cups - beef bone broth
28 oz - crushed tomatoes
14 oz - kidney beans
14 oz - black beans
Optional:
1 - bell peppers, chopped
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Instructions
Spread chunks of meat out on a prep surface. Rolling the meat to cover both sides, season with 1-2 teaspoons
cumin, chili powder, garlic powder, and pepper. Let it sit while moving on to chopping the
onions and peppers.
Warm large pot with 2 tablespoons of oil to medium-hot heat.
Add the meat to the pot, creating a single layer. Brown the meat, setting it
aside to add in another batch, adding 1-2 teaspoons of oil if necessary. Once
all of the meat is browned, set it aside.
Add additional oil and then the chopped onions (and optional peppers) to the
pot, moving them around to be fully coated. Cook until the onions are fully
translucent and beginning to brown.
With a wooden spoon, scrape any remaining small bits from the bottom
of the pot. Add the meat back into the pot along with honey, garlic, tomato paste, tomatoes,
beef broth, and the rest of the seasoning. Bring to a boil and then reduce
the heat. Simmer for 1-2 hours, checking periodically to confirm nothing is
sticking to the bottom.
About 30 minutes before serving, mix the beans into the chili.
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This one began as a hybrid of recipes from
The
Endless Meal and Food.com with a fair amount of improvisation.
Serves 6-8
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