National Chili Month – Steak Chili RecipeOctober 2, 2013
October is filled with food festivals across the country. October marks several national food holidays including cookie, apple, dessert, pretzel, kegger, pizza and our personal favorite – chili! Chili is believed to have originated in Mexico and literally translates to “chili pepper” in Spanish. However, it didn’t take long for the U.S. to adapt the dish. American settlers combined dried beef, suet, dried peppers, and salt and then boiled it in pots along the trail.
Quickly, chili gained popularity through the U.S and restaurants started branding their unique blends of meat, spices and herbs as a “secret recipe.” It’s chili’s customizability that makes it wildly popular for food competitions and festivals. While there are thousands of variations, one of our favorite chilis includes hearty steak, spicy jalapeños and an extra a special (extra caffeinated) ingredient.
Steak Chili Recipe
• 1 lb. sirloin steak, cut into 3/4 inch cubes
• 1 red onion, diced
• 6 cloves garlic, minced
• 2 jalapeños minced (or for a smokier flavor, you can substitute with chipotle peppers)
• 1 cup dry red wine
• 2 cups diced fresh tomato
• 1 can tomato paste
• 2 Tbsp. chili powder
• Salt & pepper
• 3 cups of cooked kidney beans or other beans of your choice (canned beans work just fine)
• 1/2 cup coffee (traditional dark roast or house blend, flavored coffees don’t work as well)
• Grated cheese of your choice (we like cheddar)
1. Salt and pepper your cubes of steak. Bring a heavy pan to high heat, and then quickly sear your meat approximately 1-2 minutes, making sure to give it time to get some good color.
2. Push to one side and sauté your onions and jalapeños for 1-2 minutes, followed by garlic.
3. Deglaze the pan with the wine and let it cook down for about a minute, then mix in your tomatoes, tomato paste, beans and chili powder. Add a little water, enough to make the mix soupy and cover most of the ingredients.
4. Simmer for at least two hours. This gives the steak a chance to break down and become delicious, melt-in-your-mouth pieces. Sample the meat as you get near the two hour mark to check for tenderness.
5. When the meat is tender, add the coffee, salt and pepper to taste. Simmer for a few minutes to blend the flavors, then serve.
Top individual servings with grated cheddar and sour cream if desired. If you’re still scratching your head about that coffee addition – don’t be afraid. Coffee is the perfect ingredient to round out the dish and add some depth. In fact the bitterness of coffee will help bring out the sweetness of the meat. Now ladle yourself a big bowl, admire the creamy beans, robust chunks of steak and deep red concoction you’ve just created. Last step, enjoy.
Recipe & Photos Adapted From: TheFoodiesArsenal.com