16-Times World Champion Sirloin Chili |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders. Ingredients:
6 whole dried ancho chiles |
4 whole dried chipotle chiles |
4 garlic cloves, minced |
2 tablespoons vegetable oil |
1/2 cup tomato sauce |
1 cup flat beer |
2 teaspoons ground cumin |
2 teaspoons salt |
1 teaspoon dried mexican oregano |
1 tablespoon worcestershire sauce |
3 tablespoons packed brown sugar |
1 tablespoon masa harina (dissolved in 1/2 cup water) |
2 -3 lbs sirloin or 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon |
Directions:
1. Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
2. Meanwhile, in a small skillet, saute the garlic in oil until golden.
3. Seed and stem the chiles; place in a food processor or blender.
4. Add in tomato sauce, beer, 1/2 cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
5. Puree thoroughly; transfer mixture to a saucepan.
6. Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
7. Preheat grill and grill steak to taste.
8. At table, cut the steak into 1 1/2 inch slices, and spoon chili puree over each serving of meat.
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