Saturday, January 28, 2012

Steak House Chili

Last Friday I was ambitious!  First I started cooking a few of my favorite things Chili and Clam Chowder. Ryan wanted Chili and I wanted Clam Chowder. What the heck right? I had plenty of time and everything I needed.
First off I started with Chili since it cooks longer then Clam Chowder. I looked at a few recipes but then decided to wing it, as I do quite a bit. In no way since I made both in 1 day am I suggesting you do the same. I am just insane.
Clam Chowder is right after the Chili, I just wanted to do two separate posts.

Steak House Chili
3 TBS Olive Oil
3 Pounds Beef for Stewing* (see note) cubed
1 Jalapeno Pepper- Diced 1/2 seeds removed
1 Yellow Onion- Diced
1 Red Pepper-Diced
1 Green Pepper- Diced
1 TBS Minced Garlic
3 (14oz) Canned Beans** (see note)
1 (28oz) Canned Tomato Sauce or 1 jar of  Tomato, Basil & Garlic Sauce
1 (14oz)  Petite Diced Tomatoes
2 TBS Chili Powder
2 TBS Cumin
2 TBS Italian Seasoning
1 TBS Oregano
1 TBS Dill Weed
1/4 cup Fresh Cilantro Chopped
1 TBS Red Pepper Flakes - or more if you want it Spicy
1 TBS Ground Black Pepper
2 tsp Salt- add more to taste.

In a large pot over medium heat Saute Beef, Jalapeno, Onion, Peppers, Garlic. Until the meat is browned and onion is translucent. Lower the heat, add everything else. Cover and let simmer for a few hours, till the meat is tender. Serve by it self or over rice, noodles, hot dogs, burgers, nachos. Great toppings are cheddar cheese, diced onions, cilantro, sour cream. The possibilities are endless.

Notes: * This steak is  really tough and needs to be cooked for a long time to become tender. It is relatively cheap. If you like ground beef, pork or turkey that can subbed as well. Even chunks of chicken is good. If you don't have a long time ground meat is the way to go.
** Any variety of beans works well.  I like to use a mixture or Black, Garbanzo, Kidney, Pinto and Chili. If using dried beans you will need  4 cups dried beans that have been soaked overnight and rinsed.

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