chili fillet

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This beanless chili works great because ground beef is replaced with a salty steak!

I'm home. It's cold. I'm sad.

But hey! How nice to see you all again! I missed you. It seemed like you were in good hands with all those amazing guest posts, right? I hope everyone has loved them as much as I have.

Anyway, I had planned to share with you my favorite dish from the cruise (the melted hot chocolate cake… divine!), But I still haven't had a chance to do so. Instead, you get chili! Because my fingers are frozen and my heart is back on the beach in the Bahamas.

This chili is a little funky. In a good way, obviously. You see, it is missing a key ingredient.

Tomatoes.

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Fo ‘real. There are no tomato chunks or tomato sauce. Strange, but true, and also delicious. This is my new favorite chili.

The best comfort food ever … chili fillet!

I'll say this was about to be too spicy for the kids and me, but we ate it anyway. It was worth the burn.

Next time I'll cut the chipotle peppers in, uh, a lot. In fact, I'll probably remove it all together, and just add a little chipotle powder. I am a coward. I can't bear the heat.

chili fillet

Preparation time

20 minutes

Time to cook

3 hours

Total time

3 hours 20 minutes

Servings: 10

Calories: 266 kcal

Steak chili is a delicious twist on the traditional ground beef chili.

Ingredients

  • 2 pounds cubed roasted loin

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 1 large onion, sliced

  • 3 cloves garlic, minced

  • 1 chipotle in chopped marinade (leave this out if you're a coward)

  • 1 teaspoon marinade sauce

  • 1/4 cup smoked paprika

  • 1/2 cup chili powder

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 3 cups chicken broth

  • 2 cups beef broth

  • 1 cup beer

  • 2 teaspoons sugar

  • 1/3 cup flour dough

  • 1/2 cup water

  • CCrea sour to serve

  • Green onion, chopped to serve

  • Grated cheese to serve

Instructions

  1. Season the diced meat with salt and pepper.

  2. Heat the oil over medium heat in a large Dutch oven or stock pot. Add half of the meat and cook until golden brown on all sides. Remove the meat and reserve. Repeat with the remaining meat, reserving the fat in the pot.

  3. Add the onions to the pot and cook until soft, about five minutes. Add garlic, chipotle pepper, and marinade sauce and cook for one minute. Pour all the spices and toast into the onion mixture for about 3 minutes. Add meat and stir to coat.

  4. Pour in chicken broth, beef broth, beer, and sugar and bring to a boil. Once boiling, put a lid on the pot, fan it for steam and reduce the heat to low. Cook for three hours, stirring occasionally.

  5. Mix the dough and water until you have the consistency of pancake dough. Add more water if necessary. Beat the dough in the chili and bring to a boil. Cook until thick.

  6. Serve with sour cream, cheese, and onion.

of evil antics

ChileFilete

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