I published this recipe awhile ago, but wanted to revive it with some better pictures and explanations than before. It’s one of our favorite recipes and I think it deserves the attention. Enjoy!
This is a chili recipe based heavily on one from a cool micro-brewery where I used to be a waiter. The chili there was so good that I nagged the head chef until he took the time to give me an approximate recipe for me to try at home.
The problem was, he was trying to scale down the recipe from restaurant quantities to a few servings, and some particulars got lost in translation. And by particulars, I mean “a reasonable number of jalapeños”. The first time I made it at home, it was so ridiculously spicy that neither I nor my roommate could get through it. So after stoically and permanently damaging the insides of our mouths, we took the rest of the pot and dumped it outside in the compost area. A few minutes later, the dog came in with a look of shock and betrayal, desperately licking her nose to get rid of the effects of the free dinner she had stumbled upon. Seriously hot stuff.
Nevertheless, with a few adjustments, this is now a fantastic recipe again, and as hearty and complex as you could ask a chili to be. I still enjoy a medium-spicy flavor, but if you don’t (or if you’re up for the challenge), adjust the chiles accordingly. This time I used chipotle paste for a slightly different flavor, which was also excellent. Feel free to improvise, and let me know what you come up with!
This goes really well, of course, with a great cornbread recipe.
Bangin’ Steak Chili Recipe
1 pound cheap, tough steak, cut into 3/4 inch cubes
1 red onion, diced
4-6 cloves garlic, minced
1-3 jalapeños (or some other hot pepper, such as chipotles), minced
1 cup dry red wine
1-2 cups or 1 can diced tomatoes
1/2 cup/one little can tomato paste or sauce
2 tablespoons chili powder
1-2 cans/2-3 cups kidney beans or other beans of your choice
1/2 cup coffee
grated cheese and other garnishes, if desired
Salt and pepper your cubes of steak. Bring a heavy pan (I like a cast iron dutch oven for this) to high heat until it’s ready to kill someone, then quickly sear your meat, making sure to give it time to get some good color.
Push to one side and sautee your onions and jalapeños, followed after a minute or two by the garlic.
Deglaze the pan with the wine and let it cook down a little, then mix in your tomatoes, tomato paste, beans, and chili powder. Add a little water, enough to make the mix soupy and cover most of the ingredients.
Simmer for at least two hours. This gives the steak a chance to break down and become delicious, melt-in-your-mouth chunks of meaty goodness. Sample the meat as you get near the two hour mark to check for tenderness.
When the meat is good, add the coffee and salt and pepper to taste. Simmer for a few minutes to blend the flavors, then serve to some hungry people.
Tell me if you like it! Do you have a favorite way to make chili?