Posted May 13, 2013
It has been pretty cold here for the last couple of days and our radiator heater just isn’t working like I want it to. So I decided to make some chili because nothing can warm you up like a nice hot bowl of chili topped with the works. The added dark beer gives it a deeper flavor and not to mention something to drink while your cooking, you shouldn’t let it go to waste after all.
Chili with steak, chili meat, tomatoes, beans and spices. Simmered to perfection.
- 1/2 lb round steak, diced into 1/2 inch pieces
- 2 tablespoons of flour
- Salt, freshly ground pepper and garlic powder
- 1 lb chili meat
- 1/2 onion, diced
- 1 jalapeno, diced (optional)
- 3 cloves garlic, diced
- 2 tablespoons of olive oil
- 1/2 12 oz bottle of dark beer
- 1 cup beef broth
- 1 15oz can kidney beans, drained
- 1 15oz can diced, fire roasted tomatoes
- 1 15oz can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can diced mild chilies
- Shredded cheese, diced onions and sour cream for topping
- In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.
- In a large pot or dutch oven over medium heat brown the chili meat season to taste with salt, pepper and garlic powder. Once it has browned strain the meat. Set aside.
- Add olive oil to the pot and then brown the steak. Remove steak from pot and set on same plate as chili meat, reserving any juices left over in the pot from the steak.
- Add the onions, garlic and jalapeno and saute for 2 minutes.
- Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.
- Add the remaining ingredients, as well as the chili meat and steak back into the pot.
- Cook for 2 hours and serve with toppings.
- Meanwhile, finish the beer and maybe crack open another one, it will help warm you up while you are waiting for the chili.