Thick & Hearty Steak Chili

By mgottsgame

Ingredients

• 1.75 pounds sirloin or blade steak or chuck-eye roast, fat trimmed, cut into 3/4" pieces
• 1 (15-oz) cans pinto beans, rinsed and drained
• 1/2 teaspoon kosher salt
• 2 garlic cloves
• 1 medium onions, cut into 8 pieces
• 2-3 chipotle peppers in adobo sauce
• 1 1/2 tablespoons canola oil
• 1/2 cup chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons cornmeal
• 1 teaspoons dried oregano
• 1 teaspoons ground cumin
• 1 teaspoons unsweetened cocoa powder
• 1-1/4 cups low-sodium chicken broth
• 1 teaspoons molasses
• 8 oz. can diced tomatoes
• 6 oz. beer

Details

Servings 6
Adapted from theyummylife.com

Preparation

Step 1

1. Preheat oven to 300 degrees.

2. In food processor, mince garlic; add onions and chipotle peppers and pulse until chopped.

3. On stove top, heat 1 tablespoon oil in oven-safe Dutch oven over med-high heat. Add onion/garlic/jalapeno mixture and saute until soft. Add chili powder, cornmeal, cumin, oregano, cayenne, and cocoa powder and stir; cook 1-2 minutes. Add chicken broth, molasses, tomatoes, beans, and 1/2 teaspoon salt. Stir.

4. Meanwhile, heat 1/2 tablespoon oil in a skillet over med-high heat. Pat meat dry and add to skillet. Cook until browned on all sides. Add cooked meat to Dutch oven. Pour beer into skillet, stir and scrape to remove browned bits. Pour beer mixture into Dutch oven. Combine everything in Dutch oven and heat through. Cover and move to oven. Bake until meat and beans are tender, approx. 1 1/2 to 2 hours. Stir, taste, and add more salt, if needed. Serve with cornbread and garnishes.