Diary of a Foodie

Monday, February 16, 2015

Spicy and Sweet Steak Chili

Up until a few years ago, I never really made chili. We didn't really eat it a lot growing up and I don't think it looks very appetizing. But, my family likes it so I set about to make it into something I liked and would eat. I've played around with different spices, meats, beans, etc... and this is the final recipe.

Spicy and Sweet Steak Chili

1 1/2 lbs steak stew meat
1/2 yellow onion, diced
3 cloves garlic, minced
3 cups beef stock
1-14 oz can diced tomatoes
1-8 oz can tomato sauce
1 TBSP salt
2 tsp black pepper
1 TBSP chili powder
2 tsp cayenne pepper
1 1/2 tsp New Mexican chili powder
3/4 tsp Chipotle chili powder
1 tsp cumin
3 TSBP honey
1-14 oz can black beans, drained
1-14 oz can red kidney beans, drained

In a large stock pot, add 1 TSBP olive oil to pan and heat over medium high heat. Add the stew meat and brown the meat, about 5 minutes. Add the onion and garlic, saute for 5 minutes. Add all the seasonings; salt, pepper, the chili powders, cayenne, and cumin. Cook the seasonings onto the meat for about 2 minutes. Pour in the beef stock, diced tomatoes, and tomato sauce. Cover the pot, lower heat to low, and simmer for 90 minutes. Stir every 20 minutes or so.  (Don't have 90 minutes? Simmer for at least 30. The longer it simmers, the more tender the meat will be.)  After the meat has simmered and tenderized, add the honey and drained beans, stirring to mix all ingredients. Remove lid and simmer for another 20 minutes. Taste to check for seasonings. Add salt and pepper as needed. (want it spicier? Add more cayenne or even fresh jalepeno.)  Serve with sour cream, cheese, fresh onions, green onions, cilantro, lime, and/or tortilla chips, or corn bread.