3-bean and steak chili

★★★★★ 2 Reviews
Geoffry avatar
By Geoffry Le Cher
from Talladega, AL

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.”

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
serves 12-15
prep time 2 Hr
cook time 4 Hr
method Stove Top

Ingredients For 3-bean and steak chili

  • 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 lg
    white onion, coarse chopped
  • 1/2 c
    reposado (gold or aged) tequila
  • 1 can
    28 oz stewed tomato
  • 2 can
    14.5 oz diced tomato
  • 1 c
    low sodium chicken broth
  • 2 can
    4.5 oz chopped green chilies
  • 1 jar
    14 oz salsa verde
  • 1 can
    15.5 oz dark kidney beans
  • 1 can
    15.5 oz pinto beans
  • 1 can
    15.5 oz black beans
  • 1 bunch
    fresh cilantro-chopped to 1/2 cup or so
  • 5 dash
    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
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How To Make 3-bean and steak chili

  • 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. :-)
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