With the big game coming up soon, I’ve been planning out our perfect football meal. This Steak and Tomatillo Chili is any football MUST-have- and has a unique, interesting flavor your guests probably won’t expect from the slightly tangy and sweet tomatillos.
I LOVE cooking with tomatillos– they give a sweet flavor like a tomato, but are a lot tangier. If you don’t cook with tomatillos often they can seem a bit intimidating- they come in a paper-like hull which you just peel off to pull out the slightly sticky fruit inside. It looks (and tastes) a lot like a green tomato- but it holds more water and breaks down beautifully when you cook or blend it. I usually add tomatillos in fresh salsa- but it works great in Chili, too! The acidity is a nice way to break up all the heavy protein from the ground beef and steak cubes- and it is a bit more tangy than adding diced tomatoes.
Be sure to check out my Manly Steak Chili for another awesome Big-Game meal, and my Chewy Molasses Footballs that are a perfect game day dessert!
And if you’re looking for some game day decorating ideas, check out my football party here!
- 1 lb stew meat
- 1 lb ground hamburger meat
- 1 large white onion, diced
- 2 stalks celery, diced
- 1 bell pepper, any color, diced
- 4-6 large tomatillos, hulled and diced into 2-3" chunks (they break apart, so no need to be precise)
- 1 large can chili beans
- 1/4 cup tomato paste
- 1 can pinto beans
- 1 can kidney beans
- 24 ounces beef stock; or 12 ounces beer, lager, stout or pale ale are my choices and 12 ounces beef stock
- In a large, heavy dutch oven, brown steak and beef (be sure to form beef into taco-size crumbles while browning).
- When browned, set aside- but DO NOT drain off fat.
- Sautee onions, pepper and celery in beef fat until browned, return meat to the dutch oven.
- Add tomatillos, cook until soft , stirring occasionally to break them apart- about 5 minutes.
- Add beans, stock or beer, tomato paste and reduce heat to low.
- Let simmer at least 30 minutes, up to 3 hours.