This steakhouse beef chili recipe is designed to warm you up in the middle of winter. It’s hearty and thick, and the chili works wonderfully with all your favorite toppings.
It’s January. It’s cold. Something about the cold, gray days this month always makes me crave soup, but instead of soup, I made chili. The chili of my childhood was actually more like soup. It has a broth, and rather than a tomato sauce, it has tomato chunks. Additionally, like most things in my childhood, it contained a sizable amount of ground beef.
This is not to say that I don’t enjoy or appreciate ground beef or broth-based soups, because I do. However, I don’t necessarily appreciate them as a bowl of chili for one simple reason: They don’t stand up to chili toppings and other chili uses.
I want chili to sit under a bed of melted cheese and a perfect dollop of sour cream. I should be able to scoop it atop a mound of french fries, and it should grace the natural-cased wieners along with coleslaw in the summer. Thick and hearty, chili is not soup. It is chili.
This chili starts with beans, steak (leftover tenderloin trimmings in this case), onions, tomatoes and peppers. The number of peppers should correlate to your tolerance for spice.
Start by heating a bit of olive oil in a pan and browning your steak.
You’re just looking for a good sear on the outside to add some flavor.
Then toss in your vegetables and garlic.
And along with the vegetables, you should add in your spices.
I like the curry-method of sautéing the spices while the onions and tomatoes are cooking down. I feel it gives a deeper flavor to the chili.
Add in your tomatoes and a can of diced green chilies. I like the flavor that canned chilies adds, but it can easily be left out if you prefer. Let this simmer for 30 minutes.
Last in the pot are the beans. Once they’re good and hot, you’re ready to serve…or store. Chili stores well and makes excellent lunches.
And a hearty chili one doth have, perfect for topping with all your favorites. Mine happen to be shredded asadero cheese, sour cream, green onions and a bit of cilantro.
2 pounds steak of your choice (we used tenderloin trimmings), cut into 1″ pieces
4 cloves garlic, minced
1 yellow onion, diced
2 medium tomatoes, diced
2-4 jalapeños, diced
4 tablespoons chili powder
3 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
30 ounces (or so) crushed tomatoes
1 3-ounce can green chilies
3 cups cooked pinto beans
2 cups cooked navy beans
Heat oil in a large stockpot over medium-high heat. Add in the steak pieces and sear. Toss in the garlic, onion, tomatoes and jalapeños, as well as the chili powder, cumin, coriander and cayenne. Sauté for 5 minutes, and then add in the crushed tomatoes and green chilies.
Reduce heat and simmer for 30 minutes. Add in pinto and navy beans and cook until heated through. Serve with your favorite chili toppings.
Makes 6-8 servings.