Heather's Steak Chili.... inspired by Jim Maturo's Chili on page 71 of The Lodge Cast Iron Cookbook.
Serves 8-10+
10 oz pork Chorizo
2.5-3 lbs Flat Iron Steak (or other tender steak) cut into 1/2-3/4" cubes
3 C beef broth (or 3 cups water and 3 beef bouillon cubes)
3 C chicken broth (or 3 cups water and 3 chicken bouillon cubes)
2 15 oz cans petite diced tomatoes
3 small-medium onions, diced
6-7 Tbsp chili powder
2 cans Great Norther beans, rinsed
1 Tbsp ground cumin
2 1/2 tsp minced garlic
1/2-1 tsp ground black pepper
Toppings: Cheddar cheese, sour cream, Frito's, chopped onions
1. Brown the Chorizo in a 7 Qt Enamel Cast Iron Dutch Oven. Remove.
2. Brown the cubed steak.
3. Add remaining ingredients.
4. Boil on medium to medium-high heat for 40 minutes.
5. Simmer for 40 minutes.
6. Serve with toppings, as desired.
