Play Fantasy Football, but Give Me Real Football Food
Preseason football is just a few weeks away. For football fans done with their fantasy football picks for the week, this Steak Chili Recipe is the real deal for game day. No training camp required for this recipe, but it is best made ahead of time so you can enjoy the game too. Some like their chili hot and spicy, lots of beans, chunky tomatoes, or hearty and meaty—there are endless preferences. This recipe is one of the hearty and meaty varieties with an abundance of cubed steak for the carnivores in your life. Win or lose, spicy or mild, Steak Chili will please any crowd that gathers for the game of the week.
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Steak Chili Recipe
Yields: 7 1/2 quarts, Serves 20
5-6 pounds tri-tip steak or roast, cubed
2 medium onions, chopped
4 cloves garlic. minced
3 cans chili beans
2 cans black beans, drained
3 cans kidney beans, drained
2 cans Rotel tomatoes
1 package Caroll Shelby’s Chili Mix
5 cans S&W stewed tomatoes
1 cup mild green chilies
3 cubes beef bouillon, dissolved in 1 1/2 cups hot water
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon Paul Prudhomme Meat Magic
1 tablespoon liquid smoke flavoring
1 cup red wine
salt and pepper
Cut steak into small, 1/4″ bite-size pieces. Mix onion powder, garlic powder, Meat Magic, oregano and cumin in a small dish, set aside. Mince onion and garlic. Sauté 1/3 of the onion and garlic in a large skillet with 2 tablespoons oil until softened.
Add 1/3 of the meat in the skillet and brown over medium-high heat (small batches of 1-2 lbs will allow the meat to brown better). As the steak pieces brown, sprinkle with 1/3 of the mixed spices. Once browned, add 1/3 cup of the red wine to loosen any browned bits and simmer to evaporate some of the wine, 2-3 minutes. Repeat these steps with each batch and transfer to a large pot.
While meat is browning, add the following to the pot: Puree stewed tomatoes in a food processor or mash with hands until desired consistency. Drain beans (except chili beans) and add to the pot along with the chilies and Rotel tomatoes. Continue adding the batches of browned meat and onion to the larger pot when done.
Dissolve beef bouillon in 1 cup of hot water, and add to the pot with the liquid smoke. Sprinkle the Caroll Shelby’s chili seasoning over the top and stir-in. Bring to a boil, reduce heat to simmer. Cook covered for 2-3 hours, stirring occasionally, or place in a crock pot on low for 4-6 hours.
Final Step: Mix masa harina flour (small, yellow packet in the chili mix package) with 1/2 cup of water in a small bowl until smooth. Add to chili and cook for about 10 minutes; this will thicken the chili and round out the flavors. Salt and pepper, to taste.
Like any soup, chili is always tastes better the second day, so prepare it in advance and the warm-up will be done by the time the players take the field.
Top with your choice of cheese, scallions, cilantro, sour cream, or FRITOS® corn chips. Serve with corn bread or saltine crackers on the side.
Pass the Chipotle Tabasco Sauce for those looking for a little excitement when the game doesn’t hold their interest. A splash or two will be sure to spice things up a bit!
If you like this recipe, please come back to leave a comment and let me know.