Red Chile Steak With Beans Recipes

STEAK CHILI

Steps:

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
• Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
• Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
• Just before serving, add the beans and let them warm. Season to taste with salt.

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

STEAK AND BEAN CHILI

Steps:

• In a large saucepan, cook beef and steak over medium heat until no longer pink; drain. Add the beans, soup and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 30 minutes or until thick and bubbly. Garnish with cheese if desired.

RED CHILE STEAK WITH BEANS

Steps:

• Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
• Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
• Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
• Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
• In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
• Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.

RED BEEF CHILI

Steps:

• n a large mixing bowl, toss cubed meat with fine sea salt and ground black pepper.
• Heat 2 tablespoons olive oil in a large Dutch oven or stock pot. When oil is hot, add 1/3 diced beef. Cook 3-4 minutes, tossing along the way, until all pieces are a uniform, light brown. Remove to a paper towel lined plate. Discard excess liquid in the pot, but do not rinse out browned bits clinging to the pan.
• Repeat this process twice with the remaining diced beef. After removing the last of the excess liquid, add browned beef back to the hot pot and add ground cumin. Stir and continue to brown for an additional 3 minutes.
• Add dark beer to deglaze the pan and loosen browned bits from the bottom of the pot. Lower heat to a simmer. Allow beer to absorb into the browned beef. Simmer until almost no liquid remains. Remove beef from the pot. Set aside.
• Add remaining 2 tablespoons olive oil to the Dutch oven or stock pot. Add onion. Saute until almost soft, approximately 5 minutes, add garlic, saute an additional 2 minutes.
• Add jalapeno, habanero, chipotle and poblano peppers to pot. Continue to saute over medium-high heat until fresh peppers start to soften.
• Add crushed tomato and beef stock. Stir and bring to a simmer for 20 minutes.
• Using an immersion blender, puree the chili mixture to a smooth sauce. Add beef back to the sauce and simmer on low for at least an hour.
• Before serving, stir in maple syrup.
• Ladle chili into a bowl and top with sour cream and cheddar cheese. Serve by itself, over rice or with macaroni.
• If you've tried this recipe come back and let us know how it was!