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| Photo from Endless Meals |
What I decided about this recipes is: 1) It's delicious and 2) It's basically Chili Colorado.
Blueberry was over for this chili fest and she too agreed that it was delicious and reminder her of chili colorado.
I'm going to continue to make my chili with beans and chili without beans I will now call Chili Colorado.
The Ultimate Steak Chili
The Food Network
Serves 4 to 6
- 4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons dried ancho chile powder
- 1 tablespoon ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon dried Mexican oregano
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 jalapeños, ribs and seeds removed, diced
- 1 cup crushed tomatoes
- 6 cups hot beef stock, or more as needed
- 2 limes, juiced
- Cornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for serving
Preheat a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. Add the oil to the Dutch oven, then add the beef in two batches to cook until browned on each side, about 5 minutes per batch. Remove the beef to a plate and repeat with the remaining meat.
Reduce the heat to medium, then remove the meat and set aside while keeping the rendered fat in the pan. Add the ancho chile powder, cumin, paprika and oregano and bloom in the oil until fragrant, about 1 minute. Add the onions, then season with salt and pepper and sauté until translucent, about 5 minutes. Add the garlic and jalapeños and sauté until fragrant, about 30 seconds.
Add the crushed tomatoes and beef stock and return the seared chuck to the pot. Lightly simmer, partially covered, until thick and rich, about 2 hours. Adjust the seasoning if necessary, and if the chili is getting too thick, add more beef stock. Finish with lime juice to taste. Serve with the accompaniments.
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