Steak Chili Recipe

Steak Chili Recipe




Steak Chili Recipe

 

Makes 8 portions
Ingredients:
2 Tbsp. olive oil
2 large yellow onions chopped
2 large green bell peppers chopped
1 large red pepper, chopped
1 cup chopped celery
2 pound top round or bottom round steak, cut into 1/2 inch cubes or smaller.
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. leaf oregano
2 Tbsp. chopped fresh garlic
1 can (28 oz.) diced tomatoes
2 Tbsp. tomato paste
4 Tbsp. Chipotle pepper paste (comes in cans packed in adobo sauce, just puree to a fine paste)
1 cup water or stock
Salt and pepper
Chopped fresh cilantro

Method:
1. Salt and pepper meat and brown in a hot cast iron or heavy bottom pan with olive oil a little at a time, add to crock pot when done. (It does not need to be fully cooked at this point, just browned.)

2. Sautee onions in the same pan (without cleaning) 5 minutes. Add to crock-pot.

3. Sautee peppers (both colors) and add to crock-pot. Add garlic and spices to the pan and sauté about 30 seconds to 1 minute till fragrant

4. Add Chipotle paste and tomato paste and sauté a minute more, and then add some of the water or stock to the pan and stir off any brown bits (fond) from the bottom of the pan. Pour into the crock pot with the rest of the ingredients.

5. Add celery and can of tomatoes to crock pot with the rest of the water or stock and then turn on high until it comes to a light simmer. Turn down and cook for another 25-30 minutes if using top round. For bottom round cook for 1 1/2 hours total.

6. Add chopped fresh cilantro and garnish with sour cream and chopped red onions if desired.

Per portion without rice made with beef top round:
Calories  297
Fat 15g
Protein 27g
Carbohydrates 14g
Dietary Fiber 4g

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* Makes 4 servings- 61 grams protein- trace carbs)

2 lbs. ground or chopped sirloin, or ground turkey.
1/2 Cup diced onion sautéed in 2 T. unsalted butter.
Black pepper to taste.
4 T. goat or feta cheese

In a large bowl, using your hands or wooden spoon, combine ground beef, sautéed onion and black pepper. Form into 4 patties. Stuff 1 T. goat or feta cheese into center of each patty and mold beef around it. Grill or pan fry until cooked to your liking.

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Beef Jerky

Beef Jerky

Slice top round steaks across the grain about 1/4 inch thick. Marinate beef ovenight in liquid smoke add some salt & pepper. Worchester works well too.

Poke toothpicks thru one end of each strip and hang them in your oven so they dangle down. (be sure to put a pan underneath to catch the drippings)

Put the oven on about 150 degrees and in a couple of hours you have beef  jerky.
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Ultimate Beef Chili

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Makes 12 servings, 1 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 3 1/4 hours

EASE OF PREPARATION: Moderate

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

NUTRITION INFORMATION: Per serving: 235 calories; 4 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 34 g carbohydrate; 19 g protein; 10 g fiber; 456 mg sodium; 582 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Fiber (38% dv), Vitamin A (35% dv), Iron (20% dv).

1 1/2 Carbohydrate Servings

TIP: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

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