HEY Y’ALL!
We are so excited to finally get this thing going! Please excuse the site…we’re still somewhat under construction. Who knew editing a website was so hard?
My husband, Alex, is the chef. And I’m Lacey, the documentarian. Well…I cook too, but he’s the pro. For our first post, we wanted to do something tried and true. Well, it’s the first weekend of Fall so the obvious choice was something that makes you feel all warm and cozy inside. AND it had to go with pumpkin beer. AND Practical Magic. If you haven’t seen the 90’s greatness of Sandra Bullock and Nicole Kidman as witches then you need to go watch that right away.
This chili has ground beef in addition to steak. I originally thought this was a dumb idea. Why would you add ground beef when steak is the star of the show here? We got into a heated argument about this. This rarely happens, but…I was wrong.
It’s a textural thing. You need that ground beef to hold it all together, ok? Just do it.
It doesn’t even have to be ground beef. Ground veal, turkey, sausage, or brisket works too.
Here it is! The first recipe 🙂 Enjoy
INGREDIENTS
2 Sirloin Steaks sliced into bite-sized pieces & seasoned with S+P
1 lb. 85/15 Ground Beef
2 Anaheim Peppers
7 Roma Tomatoes
1 bulb of Garlic
Olive Oil
1 medium Yellow Onion diced
4 Red and/or Green Jalapeño Peppers diced
3 tbsp. Chili Powder
2 tsp. Kosher Salt
1 tsp. Black Pepper
2 tsp. dried Oregano
1/2 tsp. Cayenne
1 tsp. Cumin
1 16 oz. can light red Kidney Beans
1 16 oz. can dark red Kidney Beans
1 16 oz. can Pinto Beans
1 28 oz. box Pomi chopped Tomatoes (or canned)
1 cup IPA beer of your choice (Pale Ale would work too)
Suggested Garnishes:
Raw Onion, Scallions, Shredded Cheddar, Sour Cream, Hot Sauce, Peanut Butter*
*Alex is weird and eats his chili with bread and peanut butter.
TO MAKE
Pre-heat oven to 350. Cut the top and bottom off the tomatoes so they stand upright. Cut the top of the Anaheim peppers off and then cut in half. Cut the top off the garlic bulb so you can see the cloves. Place these veggies in a pan and drizzle with olive oil and season with Kosher salt. Roast for 35 minutes.
In the meantime…heat a large skillet over medium heat and cook the ground beef. Once the beef is ALMOST browned add the onion, jalapeños, and all of the spices. Stir it all up and let the flavors blend for about 5 minutes. Turn the heat down to low. Once the roasted vegetables are done, let the tomatoes cool (10-15 min). Roughly chop the Anaheim peppers and add them to the skillet.
Drain/rinse the beans and add them to the skillet. Remove the skins from the tomatoes and peel the garlic (we used 4 cloves). Put the roasted tomatoes and garlic in a blender or food processor to make a sauce. Once blended throughout, add the sauce to the skillet. Add the beer to the skillet and bring to a simmer letting it cook for about 5 minutes. Transition the chili to a crockpot, add the steak, and cook on high for 4 hours.
Serve with rolls.
Grab a pumpkin beer or IPA and go get cozy on the couch and watch Practical Magic while enjoying the best damn chili you’ve ever had.
I can’t wait to try the Texas Steak Chili! Now that the weather is getting a little cooler, I’ll definitely be making this recipe.