The perfect cool-weather dish to feed a crowd for Sunday football, this chili can be tailored for just the right amount of heat. Like all of my original recipes, this one is rustic and fool-proof but delivers a punch of rich flavor. I love to use Carroll Shelby's Chili Kit as a base but you can certainly use your own spice blend. Simply taste along the way and adjust the spice and salt to your liking; this one is all about the full-bodied flavor profile.
1-2 lbs top loin steak, cubed
1 medium yellow onion, diced
2 cloves garlic, diced
Salt and pepper
2 tbsp Masa flour from Carroll Shelby Chili Kit or all-purpose flour
2 tbsp olive oil
1 bottle of beer, IPA or ale
1 can (28oz) whole tomatoes or tomato purée
1 can (15oz) Rotel diced tomatoes & green chilies
Carroll Shelby's chili seasoning (I use 1/2 bag seasoning only)
1/2 tsp cumin
1 tsp chipotle powder
2 cans (15oz) kidney beans, drained & rinsed
1 can (15oz) black beans, drained & rinsed
1 can (15oz) pinto beans, drained & rinsed
Frozen roasted corn, 1/2 bag. I prefer Trader Joe’s.
Optional: frozen bell pepper/onion mix, 1/2 bag. I prefer Trade Joe’s.
Grated cheese of your choice or queso fresco
Season the cubed meat with salt and pepper then dust with the masa or flour and toss to coat. Set aside. Drain and rinse all of the beans and set aside. Heat a 6qt pot on medium for about 1 minute, add olive oil, and sauté garlic and onion for 2 minutes until translucent.
Add cubed, seasoned, and floured meat to the pot. Let the meat cook for about 1 minute before stirring. Cook about 2 more minutes before stirring again to develop a good crust on the meat and leave little bits on the bottom of the pot.
These bits = flavor gold. Add the beer to the pot to deglaze, scraping those bits from the bottom of the pan as you stir.
Add your tomatoes, Rotel, seasonings, and stir. Add in beans, corn, and the pepper/onion mix if you're using those. Stir, cover, and walk away. Simmer for 25 minutes. Serve in bowls and top with your choice of garnish.