Chili Beer Glazed Steaks Recipes

Steps:

• Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
• Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
• Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Steps:

• In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm. , Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. , Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.

Steps:

• Preheat grill to high heat. Mix steak sauce, chili sauce, beer and onions in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally. Remove 1/4 cup of the steak sauce mixture. Set remaining steak sauce mixture aside for serving with the cooked steak; cover to keep warm.
• Grill steaks 6 to 8 min. on each side or until cooked through, brushing frequently with the 1/4 cup steak sauce mixture.
• Serve with the warm steak sauce mixture.

Steps:

• In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. , Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.