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.