Wednesday, August 27, 2008

Steak Chili

I know it's hot outside, but the reason I make chili in the Summer is because of the amazing homegrown tomatoes I need to use!

2 tablespoons canola oil
2 pounds steak (london broil, boneless short ribs, chuck steak)- cut into 1 inch cubes
flour for dredging
2 onions, chopped
3 cloves garlic, minced
1 jalepeno pepper
1 small can beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoons ground cayenne pepper
1/4 teaspoons liquid smoke
6-8 seeded and chopped fresh tomatoes or 2 (29 ounce) cans diced tomatoes
2 (15 ounce) can black beans, drained
salt and pepper to taste

In a large pot over medium high heat, heat oil. Dredge steak in flour seasoned with salt and pepper. Saute in batches until browned on the outside, but not cooked through. After each batch, remove with a slotted spoon and set aside. (You may need to add more oil to the pot at this point) Add the onions and saute for 15 minutes, or until the onions are caramelized. Add tomatoes, garlic, jalepeno, beef broth and steak to the pot. Bring to boil. Cover and reduce heat to low. Simmer, coveredfor about 2 hours, or until meat is tender. Each cut will take different times to become tender.
Add the chili powder, cumin, cayenne pepper, liquid smoke and black beans. Remove cover and simmer for another 15-30 minutes, or until you've reached your desired thickness

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