Grilled Steak Chili the Editors of Publications International, Ltd.
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|
- 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.
- 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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