It has been cold here in New England. Normally I serve up chili in the colder seasons, but geez! I've been cold at work and reluctant to turn on the heat at home in June, so this hit the spot last night. This recipe is different from others in that it contains chunks of steak instead of ground beef. The slow cooking makes the beef uber tender. Sometimes divas have a tender side.
Take this recipe on your next ski vacation. Skiers live on such cuisine.
Mountain Chili
1 lb. sirloin, cut up into bite-sized pieces, fat trimmed
1 onion, chopped
4-5 cloves garlic, chopped
2-3 scallions, sliced
2 beef bouillon cubes
1 can tomato paste
3 tbsp. chili powder
3 tbsp. brown sugar
4 squirts Worcestershire sauce
2 tsp. cumin
2 tsp. crushed red pepper flakes
dash salt & pepper
3 cans diced tomatoes
2 cans pinto beans
shredded cheddar and/or sour cream for garnish
Throw this all into the crock pot, mix, and cook on low for 8-10 hours.
Serve with cheese and sour cream.
Options: Add some ground sausage to the mix.
Make it a meal: Serve with corn bread.
Wine: A hearty Cabernet Sauvignon or spicy Shiraz
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