Best Blazing Smoked Steak Chili Recipes

16-Times World Champion Sirloin Chili image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina (dissolved in 1/2 cup water)
2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Steps:

Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
Meanwhile, in a small skillet, saute the garlic in oil until golden.
Seed and stem the chiles; place in a food processor or blender.
Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
Puree thoroughly; transfer mixture to a saucepan.
Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
Preheat grill and grill steak to taste.
At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7

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