Ingredients: |
Ingredients: 1/4 C extra-virgin olive oil
2 lb blade steak, de-bladed and cut into 1 inch cubes
4 medium garlic cloves, finely chopped
1 medium red onion
2/3 lb lean ground beef
6 T mild to moderately-hot red chili powder
1 1/2 T mild paprika
2 tsp ground cumin
2 1/4 C canned beef broth (when multiplying the recipe, only add 1.5 cups for each additional recipe)
1 (28-ounce) can crushed tomatoes
2 T brown sugar
1 1/2 T Worcestershire sauce
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme
1 bay leaf
(Fresh herbs cannot be substituted for dried herbs
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Directions: |
Directions:1. In a large saucepan, heat the olive oil over high heat. Lightly season the steaks with salt and pepper and sear them evenly, in batches if necessary to prevent overcrowding, 1 to 2 minutes per side. Set aside.
Side Note: When making a chile or stew with steak, it is important to quick-sear the steak on all sides, this seals in the flavor and juices that would otherwise be lost to the broth.
2. Reduce the heat to medium and add the garlic and onion, sauté for 1 minute. Add the ground sirloin and sauté until it loses its pink color, 2-3 minutes. (This will take longer in a multiple recipe)
3. Add the chili powder, paprika and cumin; sauté 2 to 3 minutes more.
4. Stir in the broth, tomatoes, brown sugar, Worcestershire sauce, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce the heat to maintain a gentle simmer and add the steak. Cook until the sauce is thick, about 1 hour.
5. Discard the bay leaf. Taste the sauce and adjust the seasonings with a little salt and pepper if necessary. Serve immediately for best results. |
This recipe for Steak Chili is from