- Level: Easy
- Total: 5 hr 30 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 8 servings
- Level: Easy
- Total: 5 hr 30 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 8 servings
Ingredients
Marinade:
Chili Base:
Directions
- Add all the ingredients to a resealable plastic gallon bag. Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours.
- Chili base:
- Add the canola oil into a Dutch oven and heat over high heat. When the oil is hot stir in the onions, and cook until softened, about 5 minutes. Add the serrano pepper and garlic and cook for 2 minutes more. Add the chili powders and cumin, and stir to combine. Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well. Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour.
- Preheat a grill pan over medium heat.
- Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side. Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes.
- Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain.
- Ladle some of the chili into each bowl and top with some of the meat and vegetables. Garnish with cheese, sour cream, avocado, and lime and serve with a warm tortilla.
My Private Notes
Show:
Guy's Big Bite
Episode:
Cookin’ an’ a Campin’
