A spicy, meaty chili that's full of bold flavour.
Directions for: Four-Alarm Rib-eye Chili
Ingredients
2 Tbsp vegetable oil
1 lb(s) boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
1 cup finely diced yellow onion
1 cup finely diced seeded poblano pepper
cup finely diced seeded red bell pepper
cup finely diced seeded Anaheim pepper
1 Tbsp minced serrano pepper with seeds
1 Tbsp minced garlic
2 tsp chili powder
tsp ground coriander
tsp ground coriander
tsp ground cumin
tsp cayenne pepper
Kosher salt
1 tsp tomato paste
1 12-oz bottle lager beer
1 Tbsp pureed chipotles in adobo
1 28-oz can crushed tomatoes
2 15-oz cans pinto beans, drained and rinsed
1 15-oz can dark red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
ToppingsSour cream or Greek yogurt
Shredded Cheddar
Thinly sliced scallions
Cilantro leaves
Tortilla chips
Directions
1. Heat the oil in a medium Dutch oven over medium-high heat. when the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
2. Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and saut until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste.
Toppings1. Serve with your favorite toppings.
See more: Beef, Main, Pepper, Tomatoes, Vegetables