Best Spicy Steak Chili Recipes

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Steps:

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.
Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.
Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Steak With Spicy Chili Sauce image

Provided by ratherbeswimmin

Categories Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup red wine vinegar
3 tablespoons packed light brown sugar
2 shallots, minced
1 tablespoon thai red chili paste
1 garlic clove, minced
1 1/2 teaspoons vegetable oil
3/4 teaspoon salt
4 (4 ounce) beef tenderloin steaks (1-inch thick)

Steps:

In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
Add the steaks, turning to coat evenly.
Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
Arrange steaks in a single layer so that they don't touch.
Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

Spicy Steak Chili image

Provided by taylorkerns

Categories Stew

Time 50m

Yield 20 cups, 20 serving(s)

Number Of Ingredients 16

2 lbs steak, diced
2 white onions, diced
3 jalapeno peppers, diced
4 cups water
3 (15 1/2 ounce) cans red kidney beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice
2 (12 ounce) cans tomato paste
1 (15 1/2 ounce) can corn, drained
1 habanero pepper, diced
1 orange bell pepper, diced
1 1/2 tablespoons sugar
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder

Steps:

In a large pot, combine steak, onion, and jalapeño. Sauté over medium low heat until steak browns.
Add water, kidney beans, corn, diced tomato, tomato paste, habanero, and bell pepper. Stir. Bring to a boil.
Reduce to low heat. Add sugar, cumin, oregano, salt, pepper, and garlic powder. Stir thoroughly. Cover and let simmer for at least 20 minutes.

Nutrition Facts : Calories 233.5, Fat 3.6, SaturatedFat 1.2, Cholesterol 35.8, Sodium 477.9, Carbohydrate 30.7, Fiber 7.7, Sugar 8.2, Protein 21.9