Five-Alarm Chili

By lorik

Before using blade steaks, trim and discard their interior line of gristle. Serve with cornbread or tortilla chips.

Ingredients

• 1 1/2 pounds top blade steaks, trimmed and cut into 1/2-inch pieces (see note)
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 poblano chile, seeded and chopped fine
• 2 (16-ounce) jars hot chunky salsa
• 2 (16-ounce) cans kidney beans, drained and rinsed
• 1 cup low-sodium beef broth
• 1 tablespoon hot sauce

Preparation

Step 1

1. Pat beef dry with paper towels and rub with brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Cook meat until well browned all over, 6 to 8 minutes. Transfer to plate.

2. Heat remaining oil in now-empty pot over medium heat until shimmering. Add poblano and cook until softened, about 5 minutes. Stir in salsa, beans, broth, and beef, along with any accumulated juices, and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and beef is tender, 12 to 15 minutes. Add hot sauce and season with salt and pepper. Serve.