Thursday, December 11, 2014

Steak Chili

I put this together when Don and I were working on an addition to our pole barn.  My tip id to cut the stew meat small.  The small pieces were tender, the bigger, not so much.  Great flavor!
Steak Chili

1 1/2 pounds stew meat, diced into 3/4-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
1-3 jalapeños, minced
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
2 (15-ounce) cans kidney beans, drained and rinsed
Shredded jalapeño Monterey Jack cheese, for serving

Season stew meat with salt and pepper, to taste.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.

Reduce heat to low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.

Serve immediately with jalapeño Monterey Jack cheese and cornbread, if desired.

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