Hearty Southwest Steak Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp extra virgin olive oil
2 lbs flank steak, trimmed and cut into cubes
2 tsp chili powder
2 tsp smoke paprika
1 large sweet onion, diced
2 cups diced bell peppers (approximately two peppers)
2 jalapenos, minced
2 (15 oz) cans black beans, rinsed and drained
1 cup corn kernels (thawed, if frozen)
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 bottle beer (whatever you have on hand)
1-2 Tbsp Worchestershire sauce
Kosher salt
Sour cream (optional)
Cilantro (optional)
Instructions:
Begin by heating a dutch oven or large heavy bottomed pot over medium-high heat. Add the olive oil to the hot pan. Toss the steak in the chili powder and smoked paprika, and then brown in the hot oil. Be sure to brown the steak on all sides, then remove from the pot and reserve in a bowl.
Reduce the heat to medium, and add the onion, bell pepper, and jalapeño. Cook in the beef drippings and spices until tender, about 4-5 minutes. Then, add in the black beans and corn.
In a separate bowl, whisk together the tomato sauce and tomato paste until smooth. Add the tomato mixture and beer to the pot. Return the beef to the pot, and bring the chili to a simmer. Simmer for about 20 minutes until slightly thickened. Season to taste with the Worcestershire sauce and Kosher salt. Keep warm or serve immediately topped with sour cream and cilantro, if desired.
Serves 6-8.
From mykitchenaddiction.com