Saturday, October 22, 2011

Steak Chili

I think when most Americans think of "chili" they think of the greasy ground meat goo with mushy beans.
(and apparently, some Asians think that "chili" is synonymous with the word "spicy".  But this is not a story about Asians and their confusion with the English language).
When I think "chili" I think more along the lines of a steak chili or chili con carne, where I can actually taste the beef and bite into it.  So if I ever invite you over for a chili night, this will be the kind of chili you will be served!
And that's exactly what happened when my sister came over for dinner & movie night.  We enjoyed a hot bowl of heartwarming chili with a side of tortilla chips, while our eyes were glued to Beetlejuice.

This recipe can most definitely be made in the slow cooker, but since I had some free time that afternoon, I decided to make it on the stove top.  That way, the beans and tomatoes would still have a bite to it (rather than just one homogenous glop).

2 large onions, chopped
5 cloves garlic, chopped
1.5 or 2 pounds of steak (whatever is on sale), cubed.
2 large cans tomatoes.  (I also added in some fresh tomatoes since I had some in the house)
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cans white kidney beans, rinsed and drained
Salt and pepper

If you are cooking on the stove top, make sure you are using a deep skillet, since there are a lot of ingredients and liquids in this dish!
You start by adding some oil in your skillet, then add in the onions and garlic and cook until browned.  Add in the steak cubes and cook until seared/browned on all sides.
Pour in the tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, and oregano. Cover and simmer for 45 minutes.  Lastly, stir in kidney beans, and cook for another 15 minutes.

If you are cooking in the slow cooker, add in all the ingredients except for the kidney beans into the crock pot and cook on low for 8 hours, or high for 5.  In the last 30 minutes, add in the kidney beans.

Note #1:  Enjoy the chili with sides such as corn bread or tortilla chips.  Or as some people prefer.....  steamed rice...  =/

Note #2:  Chili freezes very well!!  After we finished our dinner, I immediate placed a portion in the freezer and I gave another portion to my sister which fed her 2 more meals. 
I think in total, this dish made about 7-8 meals.

Note #3: The cost of the ingredients came out to around $7, so its ~$1 per meal.  Way cheaper than eating out AND you have enough food to last you a few days.  So you can spend your time doing more important things... like watching Beetlejuice

1 comment:

yao said...

say "no" to beans in chili!