A spicy beer steak chili made with two kinds of peppers, a variety of spices, steak, and beer. A hearty chili designed to warm you to your toes.
I’ve been in a sleepy sort of mood these past few days. A funk I can’t quite shake. I think it has to do with the weather, which, after rapidly cooling to downright chilly temperatures, is now muggy and sticky again (perhaps for the last time until next year). It’s also abysmally gray, gloomy, and wet, with local meteorologists prompting rumors of even more torrential hurricane-rains coming in off the east coast.
I also think it’s possible I might be getting sick, and if so I’m blaming it 100% on my husband who told me about his nearly unbearable sore throat just after kissing me yesterday morning.
Regardless of the cause, my brain is sluggish and ready to shift into hibernation mode, and the rampage of rain and wind rioting against my window right now is making me want to curl up in a ball beneath my favorite blanket, close my eyes, and just sleep until Spring is here again.
But, as with any good hibernation, this one must be preceded with some hearty, filling food, meant to sustain you through a long cold winter. This chili is just the thing.
Despite spending 22 years of my life without ever having tasted red meat, I’ve adapted to it with the fervor of a new-made vampire with his first taste of human blood. Our fridge is full of steak, ground beef, and pork (which some people say isn’t a red meat, but it was also on my “Do Not Eat” list for 22 years).
The steak in this chili does a wonderful job of flavoring the other ingredients and the thick “broth” is well-accented by a mild beer (that’s largely indiscernible in the finished product). The chili is made with two different varieties of hot peppers (jalapeno and anaheim, make sure you wear gloves when prepping them!) and is coupled with a number of spices for the makings of a hearty chili that will warm you right down to your toes, richly flavored with molasses and cocoa powder and delivering just the perfect amount of heat.
This is cozy food. Football food (the only part of football season I enjoy). Boots-thawing-in-front-of-a –crackling-fireplace-while-snowed-in-food.
And, in case you were wondering, this chili pairs beyond perfectly with a side of my (very easy) spicy/sweet Jalapeno Cornbread. I recommend whipping it up and tossing it in the oven while the chili cools on the stove top.
Beer Steak Chili
- 3 Tbsp extra virgin olive oil divided
- 1 1/2 lbs chuck tender steak patted dry with paper towels, cut into bite-size pieces and lightly salted.
- 1 Medium white onion diced
- 1 anaheim chili seeds and stem removed, chopped into small pieces
- 1-2 jalapeno peppers seeds and stem removed, chopped into small pieces
- 3 cloves garlic minced
- 1 can diced tomatoes (preferably fire-roasted not drained), 14 oz
- 1 can black beans 15 oz, rinsed and drained
- 1 can pinto beans 15 oz, rinsed and drained
- 1 cup chicken broth
- 2 Tbsp chili powder
- 1 1/2 Tbsp cornmeal 1/2 Tbsp = 1 1/2 tsp
- 2 tsp molasses
- 1 tsp cocoa powder
- 1 tsp cumin
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper omit if you don't want the chili to be very spicy
- 1 cup beer
Preheat oven to 300F
Pour 2 Tbsp olive oil into cast iron dutch oven and heat over medium heat until warm.
Add onion, anaheim chili pepper, and jalapeno peppers. Stir occasionally until onions are translucent.
Add garlic, cook 1 minute.
Add tomatoes and beans. Stir well.
Add chicken broth, molasses, cocoa powder and spices (cumin, ground pepper, salt and cayenne, if using). Stir well.
Increase heat to high and bring to a boil, stirring frequently.
Reduce heat and leave on low while you prepare the steak.
In large saucepan, heat 1 Tbsp olive oil over medium heat.
Add (cut up) steak and cook just until browned (on all sides).
Pour steak and any juices into dutch oven and stir.
Return pan to burner and add beer to the pan. Increase heat to medium-high and bring to simmer, scraping the bottom and sides of the pan until residual browning has come clean.
Pour beer and juices/steak bits into dutch oven.
Stir well, cover dutch oven with lid and transfer to 300F oven.
Cook for 45 minutes-1 hour, remove lid and allow to cool slightly before serving.
Top with shredded cheese, sour cream, and chopped green onions, if desired.
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