Tuesday, December 11, 2012

Steak Chili

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.