So, I’m a terrible blogger. I can’t seem to make updates…ever. Then I don’t know how to jump back into blogging because I’ve been away for a while. Anyway, I am going to try to be better but with the holidays I’m not sure how many posts I’ll really be able to do between now and the first of the year.
This post is for a recipe that my husband loves, steak chili. Now, this chili is not your normal chili with ground beef, but a thick chili with chunks of tender steak throughout.
Without further ado, here is my steak chili recipe:
1-2 lbs. Chuck/Skirt Steak
1 Large Onion, diced
2-3 Cloves of Garlic, minced
1 Bottle of Beer (I like Shiner Bock)
1 Package of Chili Mix (I like either the hot or the low sodium)
If using more than one pound of steak, add several dashes of Cumin, Chili Powder, Garlic Powder, Onion Powder, Cayenne, and Dried Cilantro
1 Can of Habanero Ro-Tel
1 Can of Pinto Beans, undrained
1 Can of Tomato Paste
Slice the steak into strips against the grain then turn to dice into cubes. If you don’t cut the steak against the grain then your steak will be tough instead of tender (trust me, this is the most important step).
Add the steak, onion, beer, garlic, chili mix, powders and Ro-Tel to a slow cooker, or cast iron pot.
In the slow cooker, cook on low for six hours or high for four. In the cast iron pot cook on medium heat for one and a half hours with the lid on.*
Add the remaining ingredients to the pot and let simmer for 30-45 more minutes or until thickened.
Serve over low sodium Fritos and top with cheese for a great Frito Pie.
* I recommend making this in the slow cooker because your chili will be much more tender the longer you can let this cook.
The best thing about this chili is that it gets better the longer it sits. I also wanted to say that if you are a true Texan you can always omit the beans but your chili might not be as thick as mine.
So, I hope you enjoy this recipe while it is still cold out!