I am so thrilled it is winter. So thrilled. Sweaters, boots, scarves and sloooow cooked deliciousness.
One of my cool weather favorites? Hearty, beefy, steak cube chili. Is there anything better?
Today I am sharing my super easy recipe with you.
For this chili, you’ll need:
- 1+ lbs of cubed stew meat (I like to use about 2 pounds, but if you'd prefer less meat you can scale it back to 1lb and add a can of beans)
- 1 can chili beans, partially drained
- 1 can pinto beans, drained completely
- 8 tomatillos, husked and washed (or 4 green tomatoes, or 1 can diced tomatoes)
- 1 can diced tomatoes with jalepenos
- 1 can tomato sauce
- 1 large white onion, diced
- 2 bell peppers (i like red and yellow but green are fine), diced
- Spices (add tablespoon at a time and taste, then keep adding to your liking as these are a rough guide- I use WAY more, myself):
- 2 generous tablespoons of cumin
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper (more or less to your liking)
- 1 teaspoon turmeric
- 1 teaspoon spanish paprika
- To begin, heat a good two tablespoons of stew meat steak cubes (I like to get them at Costco or Sams) in a well seasoned dutch oven.
- When the meat has been browned (you aren't cooking it, just getting a little color), remove and set aside. Add vegetables to dutch oven and reduce heat to a simmer. Cook onions and peppers until onions are almost translucent.
- Add meat back in to dutch oven with veggies, and add spices, tomatillos, beans and tomatoes.
- Simmer for 2-4 hours and serve with shredded cheese, crumbled crackers or diced onions on top alongside a baked potato or other hearty, warm side dish!
BEER: winter and fall are stout weather to me. Grab a vanilla, milk or bourbon barrel aged stout to contrast with your chili. My picks: a rich delicious and sweet stout like Left Hand’s Nitro Milk Stout, Young’s Double Chocolate Stout, Boulevard’s Dark Truth Stout, Tall Grass’ Buffalo Sweat Stout.
Hubby’s picks: Noble Pilsner from Sam Adams, Farmer’s Daughter from Grimm Brothers Brewery (currently only in CO).
Chili not spicy enough for your liking? An intensely hoppy beer will make it taste spicier. Try Firesone Walkers Double Jack or Sixpoint’s Resin.
WINE: I am a wine lover, but I usually don’t pair wine with chili. That being said, it can de delicious with chili especially if you love reds. I’d grab a full bodied Zinfandel or a more budget-friendly Camenere.
Cabernet Sauvignon is also a decent choice, but nothing over $12. Cab’s layers of flavors will be a little washed out by the hearty dish, so if you’re a “cabbie” like me, don’t blow an expensive one with chili.
N/A: Settle any tummy troubles early by pairing this chili with ginger ale or ginger beer. Try Bundaberg Ginger Beer (available in World Market and many grocery stores and import stores, it is a delicious non-alcoholic soda with a STRONG ginger flavor). If the chili is too hot for your liking (possibly a heavy hand with the cayenne?), sip milk. It will coat your tastebuds and soothe them.