| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
- 1 cup finely diced yellow onion
- 1 cup finely diced seeded poblano pepper
- 3/4 cup finely diced seeded red bell pepper
- 1/2 cup finely diced seeded Anaheim pepper
- 1 tablespoon minced serrano pepper with seeds
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon tomato paste
- One 12-ounce bottle lager beer
- 1 tablespoon pureed chipotles in adobo
- One 28-ounce can crushed tomatoes
- Two 15-ounce cans pinto beans, drained and rinsed
- One 15-ounce can dark red kidney beans, drained and rinsed
- 1 cup frozen yellow corn kernels
- Sour cream or Greek yogurt
- Shredded Cheddar
- Thinly sliced scallions
- Cilantro leaves
- Tortilla chips
Instructions
- Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
- Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
Reviews
I tried hamburger and I’ve tried steak I like it both ways
So good! Definitely a keeper and will be my go to chili. It was great with the steak but next time I may try it with ground meat instead for no reason other than to try it. Fantastic!
Loved it!
Fantastic! My go to from now on….the rib eye is the best part, much more flavorful. My girls who don’t like chili love this one
I LOVE this chili! I agree with Amy P.. So good. This is going into my book as well..
Thank you!
Devon M.
I love this chili! The depth of flavor is outstanding and the heat is just right. I served it with cheese, sour cream and diced avocado. This is going to be my go to chili recipe from this point forward!
Made this for the first time for Super Bowl…big hit!!!
Although the chili was flavorful, the ratio of veggies/peppers to meat/beans was way too high. This chili is more like a stew than chili. Ribeye is more expensive than standard stew meat but it did not add anything “extra” to the recipe. It is not worth the higher price. Suggest to double the meat and add another can of beans if you try this recipe.
I can’t get this recipe to save to My Recipe Box. It’s the only one that won’t save. I’ve tried different browsers. What do I need to do to get this recipe saved?
Ankeray – 1 cup frozen corn