16-Times World Champion Sirloin Chili

Submitted by ratherbeswimmin

"Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 6 whole dried ancho chiles
• 4 whole dried chipotle chiles
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1⁄2 cup tomato sauce
• 1 cup flat beer
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon dried Mexican oregano
• 1 tablespoon Worcestershire sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon masa harina (dissolved in 1/2 cup water)
• 2 -3 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

directions

1. Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
2. Meanwhile, in a small skillet, saute the garlic in oil until golden.
3. Seed and stem the chiles; place in a food processor or blender.
4. Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
5. Puree thoroughly; transfer mixture to a saucepan.
6. Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
7. Preheat grill and grill steak to taste.
8. At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.