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Grilled Steak Chili Recipe
4 tablespoons minced garlic
¼ cup corn oil
3 cups chopped onion
1 can (14.5 ounces) beef broth
3 cans (14.5 ounces each) Mexican-styled diced tomatoes with chilies, undrained
2 cans (14.5 ounces each) crushed tomatoes
¼ cup plus 2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon ground black pepper
4 cups of beef steak (ideally ribeye)
¼ cup masa harina (corn flour) or yellow cornmeal
Minced cilantro, sliced green onions and sliced ripe olives for garnish
Makes 10-12 servings
1. Place garlic and oil in large stock pot over low heat. Add onion; cook and stir for 5 minutes. Stir in beef broth, tomatoes, chili powder, cumin, oregano and pepper and bring to a boil. Stir and reduce heat, cover and simmer for 1 to 2 hours or until nice and thick.
2. Preheat electric grill or broiler. Grill steak until just browned on both sides, about 8 minutes. Let rest 15 minutes, Slice into 2.5 inch strips, reserving juices. Stir sliced steak and reserved juices into chili, heat for 5 to 10 minutes. If a thicker chili is preferred, slowly sprinkle in masa harina or corn meal; cook and stir 12 to 15 minutes or until thickened. Garnish with cilantro, onions and olives, then enjoy!
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