3-Bean and Steak Chili

Geoffry Le Cher

By
@Geoffry

Chili is an intensely personal dish… what may be ‘the world’s best’ for you may not be for others.
Having said this, and in an effort not to offend any chili-sensibilities out there, suffice it to say, “This is MY best chili.”


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Rating:

Comments:

Serves:

12-15

Prep:

2 Hr

Cook:

4 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors of this chili are amazing! There are a lot of spices in this recipe and they're paired perfectly. The textures in this chili were wonderful too. This was a HUGE hit around the test kitchen.

Ingredients

MEAT

2 Tbsp
olive oil
2 lb
chuck steak, lean, 1" cubes
salt and pepper to taste

BEANS AND SUCH

2 Tbsp
minced garlic
1 large
white onion, coarse chopped
1/2 c
reposado (gold or aged) tequila
1 can(s)
28 oz stewed tomato
2 can(s)
14.5 oz diced tomato
1 c
low sodium chicken broth
2 can(s)
4.5 oz chopped green chilies
1 jar(s)
14 oz salsa verde
1 can(s)
15.5 oz dark kidney beans
1 can(s)
15.5 oz pinto beans
1 can(s)
15.5 oz black beans
1 bunch
fresh cilantro-chopped to 1/2 cup or so
5 dash(es)
hot sauce
2 Tbsp
adobo with chopped chipotle

SPICE MIXTURE

1 Tbsp
(to taste) chipotle chili powder-adds smokiness
1 Tbsp
(to taste) ancho chili powder-adds sweet heat
1 Tbsp
(to taste) mexican chili powder-adds heat
1 tsp
cayenne pepper
2 Tbsp
dried cilantro
2 Tbsp
dried oregano (mexican is prefered)
1 Tbsp
adobo powder
2 Tbsp
ground cumin

CUMIN CREMA

2 c
low-fat sour cream
1 Tbsp
cumin

SERVICE

whole wheat tortillas
fresh cilantro-chopped
monterey jack cheese, shedded
dollop of the crema

Directions Step-By-Step

1
Heat on high a heavy skillet.
2
Add oil, heat oil to almost smoke point.
3
Add beef and sear. S & P to taste. Remove meat and reserve.
4
Deglaze with 1/4 c. of tequila.
5
In hot skillet, add oinion and garlic and saute until brown.
6
Move meat, onions and all of the juices to large 6-qt kettle.
7
Add canned tomatoes, salsa verde, hot sauce, spices, canned chilies, cilantro and adobo w/chipotles (DO NOT add beans or chicken broth).
8
Bring to bare simmer and maintain over low heat for 3 hours, with cover slightly off to assit in evaporation.
9
As chili stews, mix sour cream and 1 tbs cumin. Refrigerate.
10
After 3 hours. Turn off and remove from heat. Allow to cool.
11
1 hour before service, return kettle to medium heat, add beans (NOT DRAINED), the remainder ofo the tequila and taste for spiciness. Add chicken broth as necessary to tone it down (or add more chili if you dare!)
12
Serve with warm tortillas, and top chili with cheese, fresh cilantro and a dollop of the crema you made (the crema also helps cool off the dish). A nice dark Mexican Beer goes really well with this dish... I'm just saying.

:-)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Collections: World Food Champs, Chili