Best Blazing Smoked Steak Chili Recipes

Steak & Shake Chili image

Provided by James Craig

Categories Meat

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 1/2 lbs ground beef
1/2 teaspoon salt
1 (10 1/2 ounce) can Campbell's French onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa
2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans any brand chili beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola (not diet!)

Steps:

Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
Put soup in blender, blend for 1 minute.
Add all to crock pot.
Drain beef before adding to pot.
Let simmer on low for 6 hours or on high for 2 hours.

Rachael Ray's Roasted Poblano Steak Chili image

Provided by Chef Petunia

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 poblano peppers
2 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
2 1/2 lbs sirloin, trimmed, thinly cut and chopped into bite-size pieces
1 large red onion, chopped
4 -5 garlic cloves, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon sweet smoked paprika
12 ounces dark Mexican beer, negro modelo
1 (28 ounce) can fire-roasted tomatoes
lime, juice and zest of
1/2 lb manchego cheese
3 scallions, finely sliced

Steps:

Preheat broiler to high.
To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4