What's cooking this weekend.

Chili is many things to many people. Chili is one of those dishes that everyone prepares their own way. This recipe is what chili is to me. I never really favored chili much because most chili’s are filled with beans and I’ve never really been a fan of beans. One day I set out to create a chili that I would like; I knew it needed to be beefy, hearty, and full of flavor. I made this chili with nice big hunks of steak in mind. The idea was to overshadow the lack of chili beans and make the meat the star of the show. The first attempt was a success; for someone who never ate much chili,  the season was just spot on with what I wanted. Over the years the amounts of veggies and beans has changed to adapt to our family’s tastes. Overall the steak and seasoning have remained the same since that very first batch.

Enjoy the recipe as is or make it your own. Remember if you dislike something make the dish with out it or try the ingredient in small quantities, you may grow to like it.

WHAT TO BUY:

About two to three pounds of lean stew meat cut in to 1″ cubes.  Quality, salt free seasonings are a plus. Make sure you read the ingredient list on your spices. For the best results, seasonings like garlic, onion powder should have a single ingredient listed, if the list includes salt, keep looking.

INGREDIENTS:

• 2-3 pounds of Sirloin or Round stew meat
• 2 large yellow onions (diced)
• 2 Bell peppers (Red, Green, or Yellow diced)
• 1 Large can chili beans (drained)
• 1 large can of tomato sauce
• 1 large can of diced tomatoes
• 4 cloves of fresh garlic diced
• Salt (to taste)
• Water (as needed)
• Olive Oil or Vegetable Oil
• Extra Sharp Cheddar for topping

Seasoning:

• 4-5 Tbsp Chili powder
• 1 tbsp Ground Cumin
• 1 1/2 tbsp Hungarian Paprika
• 1 tsp garlic powder
• 1 tbsp light brown sugar
• 1/2 tsp chipotle pepper
• 1 tsp dried oregano
• 1 tsp dried cilantro

INSTRUCTIONS:

1. Coat bottom of a large sauce pan with oil, just enough for browning beef (about 2 table spoons).
2. Heat the pan to medium high.
3. Place cubes of beef in the large sauce pan. Brown the beef cubes on all sides.
4. Add one can of tomato sauce to the pan, and one can of water. While adding water, slowly scrape bottom of the pan to remove any caramelized beef at the bottom.
5. Add seasoning, and stir bringing to a boil. When chili starts to boil, bring heat to a medium simmer.
6. Simmer for 2 hours, stirring occasionally.
7. Next, add diced tomatoes, onions, chili beans garlic and bell pepper.
8. Allow chili to simmer for 2 ½ to 3 hours covered.
9. Add salt as needed.
10. Serve with your favorite toppings (Cheddar, sour cream, bell peppers, cilantro, crackers)