With Spring officially here and short shorts weather just around the corner you may be wondering why the hell we’re choosing to post a chili recipe now. Well, March was busy, so there; rest assured that this one is worth waiting for. Skip the ground beef, stew beef or any other budget cut you were eying at the meat counter and go straight for the sirloin for the tastiest chili you’ve had this side of Texas. Oh, and did we mention there’s bacon? You’re welcome.
Equipment Needed: 5QT Pot (but 8 QT if you’ve got it), Frying Pan, Chef’s Knife, Cutting Board, Can Opener, Wooden Spoon
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Hearty reds (Old Vine Zinfandel, Cabernet Sauvignon, Malbec)
Suggested Beer Pairing: Any beer goes with chili, but we prefer stouts, porters, dopplebocks, or IPAs
- 2-3 lbs. boneless sirloin steak (about $7/lb)
- 2 cans of red kidney beans ($1.19/can)
- 2 28oz cans chunky style tomatoes ($2.99/can)
- 1 large onion ($.99/lb)
- 1 green pepper ($2.99/lb)
- 1 poblano pepper ($2.99/lb, you can use 2 jalapenos if you can’t find a poblano)
- 1 11oz can of corn ($1.59/can) (Brothers’ Note: Green Giant sells white corn with chipotle, which goes awesomely with chili. We swear this isn’t a shill but if General Mills wants to pay us, let’s talk)
- 4 cloves garlic ($2.99/lb)
- A couple TBSPs BBQ sauce (about $3/18oz bottle) (no, it’s not cheating)
- 1 12oz bottle of dark beer (varies, we used a chocolate stout)
- about 4 TBSPs brown sugar ($1.39/lb)
- about 3 TBSPs Grade A Dark Amber maple syrup ($8.99/16 oz bottle) (yes, we had to)
- about 2 TBSPs ground cayenne pepper (about $4/jar)
- 8 strips bacon ($6/lb)
- Olive Oil ($9.99/34 oz bottle)
- Trim any excess fat off of the steaks and cut into even 1 inch chunks. Season all sides with liberal salt and pepper.
- Place your pot over medium heat; once hot pour in enough olive oil to coat the bottom and throw in your steak pieces. Brown evenly, stirring things up about once every 3 minutes.
- While the steak is browning, dice the onion and green pepper, and mince the garlic cloves. After the meat is evenly browned, toss the veggies in and reduce to low heat.
- After about two minutes of cooking down the vegetables, pour in the tomatoes, kidney beans, corn and beer. Simmer for about 15 minutes or so.
- While your concoction is simmering, place the poblano directly over a burner at medium heat to char the skin off. Keep it over the flame for about a minute a side until the skin turns black (it’ll make popping sounds from time to time, this is normal). We shouldn’t have to tell you that you’re playing with an open flame, so be careful.
- When your pepper is properly charred, put it in a bowl and cover with plastic wrap to sweat it out. After about 5 minutes, run it under hot water and rub the skin off. Cut in half lengthwise, remove the ribs and seeds, dice that puppy up and throw it in the pot with everything else.
- Once (almost) everything’s in the mix, add the bbq sauce, brown sugar, maple syrup and cayenne to taste. It should be an even balance of heat and sweet (unless you like it spicier; it’s your birthday, we just came for the cake). Keep simmering for another 15 minutes or so.
- During this last round of simmering, place a frying pan over medium heat and cook up your bacon. Drain and set it aside. Once you’re ready to serve things up, crumble the strips into the pot and stir in the pieces for a nice flavor boost and texture contrast.
- Spoon into bowls, serve with sour cream and cheddar cheese for extra credit (for extra, extra credit use an aged cheddar; we used an 18 month English number just to up the ridiculosity).