Monday, December 15, 2008

Chunky Steak Chili

I made this about a week ago and have been so pleased with the results that I'm making some right now. Perhaps a craving for a cold night. Last time I used some stir fry/stew beef that had been taking up space in the freezer. We have been clearing out the freezer in preparation for all the cookies that will need to be baked in the next two weeks. Thankfully the meat was not too freezer burned, always a problem when the meat ends up on the very bottom of the freezer, and the slow simmering really made for a tender dish. I generally make a mild chili so that my husband and kids can/will eat it. I often have extra jalapenos or cans of chilies, or extra spicy jalapeno salsa like this kind around for topping to make my serving spicier.

1lb bottom round roast, cut into bite sized pieces, or even smaller pieces to stretch it
1 T olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 tsp. dried oregano
1 Tbsp. chili powder
1/2 tsp. chipotle chili powder
1 tsp. salt
1 (28oz.) can petite diced tomatoes with juices, plus half can of water
1 (15oz.) can kidney beans or black beans, rinsed and drained
1 (4oz.) can chopped green chilies or 1 jalapeno pepper, seeded and chopped
pepper to taste

Heat oil in stockpot add beef and onions cook 3-4 minutes. Add garlic cook about a minute. Add spices and tomatoes. Cover and bring to a boil. Reduce heat and simmer an hour. Add green chilies or jalapenos and beans. Simmer 30-60 minutes. Just remember to give the chili a stir now and then especially to make sure that there is enough liquid in the pot. Add more water as needed to keep the chili moist.

This chili goes great with corn bread and some or all of these toppings: avocado slices, chopped green peppers, shredded cheese, sour cream, tortillas, tortilla chips, chopped scallions, or queso blanco.

1 comment :

wealhtheow said...

This sounds so yummy I think I may need to make a batch this week!