Steakhouse Chili Pot Recipes

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Steps:

• Heat oil in a chili pot over med-high to high heat.
• Add the bacon and cook it for a couple of minutes to render its fat.
• Add the beef and cook until brown, 5-6 minutes, stirring occasionally to break up the lumps.
• Add the onions, garlic, chili powder, salt and lots of pepper; cook to soften for 5 minutes.
• In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce.
• Add the sauce to the chili to combine, then add the stock; bring to a boil, decrease heat and cook to thicken for 6-7 minutes.
• Serve shallow bowls of chili with sour cream and parsley on top.

Steps:

• Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
• With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
• Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.

Steps:

• Turn the crock pot on to low.
• Prepare the Cowboy Steak Seasoning following the separate recipe posting.
• Roll cubed steak around in the seasoning mix until they are thoroughly coated.
• In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
• Remove and drain on paper towels or clean newspaper, reserving the drippings.
• Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
• Transfer browned steak to the crock pot.
• Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
• Transfer the chorizo or pork to the crock pot.
• Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
• Transfer them to the crock pot.
• Stir in all the "other good stuff" and the reserved bacon to the crock pot.
• If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!

Steps:

• In a large pot or Dutch oven, heat the oil over medium high heat; add the bacon and cook until the fat renders, about 2 minutes.
• Add the beef and brown, stirring occasionally, about 8 to 10 minutes.
• Add the onions, cook until softened, about 5 minutes; stir in garlic, a little salt, lots of pepper, tomato sauce, Worcestershire sauce, brown sugar, hot sauce, and beef stock.
• Heat to boiling, then lower heat and cook until thickened, 6 to 7 minutes.
• Divide chili into individual serving bowls, top with a dollop of sour cream, and garnish with parsley.