Blazing Smoked Steak Chili |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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I came up with this to use up some steaks I had smoked a little too much in my smoker. I based the ingredients on what some old cowboy might have on hand o'er there in his chuckwagon. Now I make it all the time. Its spicy and delicious! Ingredients:
2 lbs steak |
2 poblano chiles |
1 tablespoon chili powder |
mesquite wood chips |
10 small hot dried chilies |
1/2 dried anaheim chile |
1 large onion |
6 garlic cloves |
1 (7 ounce) can tomato sauce |
1 (15 ounce) can black beans |
1 (15 ounce) can french onion soup |
1 (15 ounce) can beef broth |
1 (12 ounce) can beer |
2 tablespoons red wine vinegar |
2 teaspoons crushed cumin seeds |
2 teaspoons crushed black pepper |
1 teaspoon oregano |
1 teaspoon instant coffee |
1/2 teaspoon sage |
Directions:
1. Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them. Skin the peppers and roughly chop, and chop the steak into 1 square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp.
2. Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak- everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
3. Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!
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