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Steak and Beans Chili

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Submitted by: dmunson1

 

A complex tasting easy-to-make red chili with steak and beans. Spicy but not too hot, this chili will fill and warm any family or group.
 

Ingredients

  • 2 1/2-3 pounds tri-tip, NY strip or sirloin steak, cut into bite sized pieces, fat and gristle removed
  • 2-3 pounds canned chili beans in sauce
  • 1 14 oz can black beans, rinsed
  • 2 14 oz cans chicken broth
  • 2 medium onions, diced
  • 2 heaping tablespoons minced garlic
  • 2 10 oz cans diced tomatoes and green chilies
  • 3 10 oz cans tomato paste
  • Olive oil
  • Salt to taste
  • 4 tablespoons medium heat chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot red cayenne pepper
  • 1/2 teaspoon extremely hot habanero pepper or more cayenne
  • 1/2 teaspoon cinnamon
  • 2 oz chocolate, dark or semisweet
  • 1/4 cup sugar

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Method

Using a 2.5 gallon pot, saute onions in hot oil and remove. Using a minimum of olive oil, brown steak in pot, one pound at a time. Another method is to sear steaks on a grill, then chop bite sized strips or cubes. Remove all fat and viscera. When steak is browned, add garlic and stir well. Return meat and onions to pot. Add chicken broth, tomato paste, diced tomatoes and chilies. Stir in chili sauce and black beans. Add chili powder, cumin, cayenne pepper, habanero pepper and salt, stirring well. Stir in sugar, cinnamon and chocolate. The chocolate will melt after a while. Taste and adjust seasoning as necessary. Do not be too quick to add additional chili powder or pepper. It is very difficult to fix if it is too spicy. Bring to a light boil, cover, and reduce heat to simmer. Simmer three hours with lid askew, stirring occasionally. Sauce will burn easy so keep heat low. One half hour prior to serving, taste and add seasoning as necessary. Serve with buttered saltines and milk. Freezes well and tastes better the next day.

 

Notes:

 

Number of Servings: 20

 

Submitted by: dmunson1 ()

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