Saturday, September 18, 2010

Cooking: Sunday Night Steak Chili

I call this "Sunday Night" Steak Chili because:

1) I made this exact recipe on a Sunday Night.
2) It is labor intensive, so it took all Sunday afternoon to make.
3) It is appropriate for company or Sunday night dinner.


1 large onion -coarsely chopped
4 cloves garlic - peeled, ends off, scored
1.5 lb London broil, cubed large
Pickled Jalapeno Peppers
Salt and Pepper
2 cups mild salsa (jar or homemade - or substitute 1 large can whole tomatoes, chopped, with juice)
1 lb dried red kidney beans

In large crock pot (or stove over low heat) add onion, 3 of the cloves of garlic, the London broil, 2 tsp salt, 1 tsp pepper, and jalapeno peppers (I used 5 pepper slices plus 2 tsp of the pickling liquid. You may want to use more or less depending on if you use salsa or tomatoes and how hot you like it.). Cover and allow to cook slowly, stirring occasionally.

Prepare the Beans (obviously, you could skip all this if you used canned beans- just drain them.):
Rinse beans and put on stove to boil.
After 15 minutes at a full boil, remove from heat, strain, and rinse again.
Return to stove for a 2nd boil, this time adding the remaining garlic clove and 1 tsp salt.
After about 30 minutes (or when beans are almost completely cooked), drain and add to meat in pot.

Add salsa or tomatoes, cover and cook. The longer the better, but at least 2 hours.

*NOTE: I used this salsa in my chili for the tomato part... Fresh Salsa Recipe

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