Spicy Steak Chili
This chili isn’t your standard chili. It is a hearty beanless chili that features slow cooked chunks of beef. A warm & cozy dish perfect for the cold winter days ahead, this recipe is a great make ahead recipe. Cook up a large batch on the weekend & enjoy throughout the work week. The flavours only get better by the day.
- 2 lbs stewing beef, cut into bite size pieces
- Salt & pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 jalapeños, seeded & minced
- 3 celery stalks, finely chopped
- 1 red pepper, finely chopped
- 1 cup light beer (pilsner or lager)
- 1 1/2 cups low sodium beef stock
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 3 dashes Worcestershire sauce
- 3 tablespoons chili powder, divided
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Cilantro, to garnish
- Green onion, to garnish
- Sour cream, for serving
- Corn chips, for serving
- In a large mixing bowl toss the beef with salt, pepper & 1 tablespoon of chili powder. Let stand for 30 minutes.
- In a heavy bottom pot over medium heat add the olive oil. Working in batches, sear the beef on all sides until browned. Using tons or a slotted spoon remove the beef & set aside.
- To the same pot add the onion, garlic, jalapeno, red pepper & celery. Cook until softened, about 5 minutes. Add the beef back to the pan followed by the beer, beef stock, tomato paste, crushed tomatoes, worcestershire sauce, remaining chili powder, cumin, paprika, oregano & cayenne pepper.
- Bring to a boil & immediately reduce heat to low. Cover with lid & continue cooking until beef is fork tender, about 2 hours. Remove lid & cook for an additional 15 minutes to allow sauce to thicken. Season to taste with salt & pepper.
- Serve with cilantro, green onions, sour cream & corn chips.