Grilled Steak Chili

Grilled Steak Chili

Grilled Steak Chili


Makes 10 to 12 servings


4 tablespoons minced garlic
1/4 cup corn oil
3 cups chopped onion
1 can (14-1/2 ounces) beef broth
3 cans (14-1/2 ounces each) Mexican-style diced tomatoes with chilies, undrained
2 cans (14-1/2 ounces each) crushed tomatoes
1/4 cup plus 2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon ground black pepper
4 pounds beef steak (preferably ribeye)
1/4 cup masa harina (corn flour) or yellow cornmeal (optional)
Minced cilantro, sliced green onions and sliced ripe olives for garnish


  1. Place garlic and oil in large stock pot over low heat. Add onion; cook and stir 5 minutes. Stir in beef broth, tomatoes, chili powder, cumin, oregano and pepper. Bring to a boil. Stir and reduce heat; cover and simmer 1 to 2 hours or until thick.
  2. Preheat grill or broiler. Grill steak about 8 minutes or until just browned on both sides. Let stand 15 minutes. Cut steak into 2X1/2-inch strips on rimmed cutting board. Stir steak and reserved juices into chili; heat 5 to 10 minutes. If a thicker chili is desired, slowly sprinkle in masa harina or corn meal; cook and stir 12 to 15 minutes or until thickened. Garnish with cilantro, onions and olives.

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