Best Beef Steak Chili Recipes

STEEL CITY GROUND BEEF AND STEAK CHILI

Steps:

• Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
• Season the meat with salt and pepper, and saute until browned on all sides.
• Sprinkle with the cumin and stir well.
• Deglaze the pan with the beer and bring to a boil.
• In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
• Add the garlic and cook for 2 minutes.
• Add the hot peppers and cook until soft, about 5 minutes.
• Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
• Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
• Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
• Remove from the heat, and adjust seasonings.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS

Steps:

• Cut beef steak crosswise into three equal pieces.
• Combine marinade ingredients in small bowl.
• Place beef and marinade in food-safe plastic bag; turn beef to coat.
• Close bag securely and marinate in refrigerator for one hour.
• Soak twelve 9-inch bamboo skewers in water for one hour; drain.
• Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
• Drizzle with oil; toss to coat.
• Set aside.
• Alternately thread vegetables evenly onto six skewers.
• Remove beef from marinade; discard marinade.
• Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• Place beef on grid over medium, ash-covered coals.
• Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• Place vegetable skewers on grid around beef.
• Grill uncovered, 6 to 8 minutes or until tender, turning once.
• Cut beef between skewers to make individual servings.
• Season beef and vegetable skewers with salt and pepper as desired.
• Serve with Red Pepper-Mango Salsa or Chipotle Cream.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS RECIPE - MEXICAN.FOOD.COM

Steps:

• Cut beef steak crosswise into three equal pieces.
• Combine marinade ingredients in small bowl.
• Place beef and marinade in food-safe plastic bag; turn beef to coat.
• Close bag securely and marinate in refrigerator for one hour.
• Soak twelve 9-inch bamboo skewers in water for one hour; drain.
• Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
• Drizzle with oil; toss to coat.
• Set aside.
• Alternately thread vegetables evenly onto six skewers.
• Remove beef from marinade; discard marinade.
• Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• Place beef on grid over medium, ash-covered coals.
• Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• Place vegetable skewers on grid around beef.
• Grill uncovered, 6 to 8 minutes or until tender, turning once.
• Cut beef between skewers to make individual servings.
• Season beef and vegetable skewers with salt and pepper as desired.
• Serve with Red Pepper-Mango Salsa or Chipotle Cream.

BEEF AND STEAK CHILI

Steps:

• Brown off Ground Chuck and set off to side drain off grease.
• Sautee diced onion and diced green peppers.
• Put the half gallon of water in stock pot with diced up chopped sirloin ( 1/2 in cubes) , once meat is brown add all other ingredience except flour. Only add the flour if the chili needs to be thickened. Cook on low for 2 hours.

BEEF STEAK CHILI

Steps:

• Add the first 9 ingredients to a 4-quart slow cooker.
• Cover and cook on LOW for 6-7 hours.
• Stir in bell pepper, beans, and hot sauce (if using); increase heat to HIGH; cook about 15-20 minutes or until slightly thickened.
• Serve with cheese.