Steel City Ground Beef and Steak Chili

photo by LaTrease M.


- Ready In:
- 4hrs
- Ingredients:
- 27
- Yields:
-
1 gallon
- Serves:
- 6-8
ingredients
- 4 tablespoons olive oil
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 lb tri-tip steak
- 4 teaspoons ground cumin
- 2 teaspoons cocoa chili powder
- 12 ounces Guinness stout
- 2 medium onions
- 5 garlic cloves
- 1 habanero pepper
- 2 poblano peppers
- 1 jalapeno pepper
- 2 tablespoons chili powder
- 2 teaspoons garlic salt
- 1 teaspoon oregano leaves
- 1 tablespoon dried ancho chile powder
- 1 tablespoon pasilla chili powder
- 1 teaspoon newmex chili powder
- 1 tablespoon pureed chipotle chile
- 14 1⁄2 ounces diced tomatoes
- 16 ounces whole tomatoes
- 4 cups chicken stock
- 15 ounces kidney beans, drained
-
For a Flaming Hot Variation
- 6 habanero peppers
- 8 jalapeno peppers
- 3 serrano peppers
- 1 tablespoon crushed red pepper flakes
directions
- Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
- Season the meat with salt and pepper, and saute until browned on all sides.
- Sprinkle with the cumin and stir well.
- Deglaze the pan with the beer and bring to a boil.
- In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
- Add the garlic and cook for 2 minutes.
- Add the hot peppers and cook until soft, about 5 minutes.
- Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
- Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
- Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
- Remove from the heat, and adjust seasonings.
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RECIPE SUBMITTED BY
ctbolton
Chandler, 41