Best Blazing Smoked Steak Chili Recipes

STEAK CHILI

Steps:

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
• Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
• Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
• Just before serving, add the beans and let them warm. Season to taste with salt.

BLAZING SMOKED STEAK CHILI

Steps:

• Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them. Skin the peppers and roughly chop, and chop the steak into 1" square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp.
• Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak-- everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
• Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!

RACHAEL RAY'S ROASTED POBLANO STEAK CHILI

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.

STEAK & SHAKE CHILI

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.