Ingredients
Marinade:
- 1/2 cup tequila
- 1/4 cup canola oil
- 2 limes, zest from 1, juice from both
- 1 teaspoon granulated garlic
- 1 teaspoon hot paprika, smoked if possible
- 2 teaspoon dark chili powder
- 1 tablespoon Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon adobo sauce
- 1 chipotle pepper, roughly chopped
- 2 pounds skirt steak, trimmed of fat
Chili Base:
- 2 tablespoons canola oil
- 2 yellow onions, peeled and chopped
- 1 serrano pepper, seeded and finely chopped
- 2 garlic clove, minced
- 2 tablespoons chili powder
- 3 tablespoons ancho chili powder
- 2 tablespoons ground cumin
- 2 cups low-sodium beef stock
- 1 (28-ounce can) diced tomatoes with green chiles, juice reserved
- 1 (28-ounce) can black beans, rinsed and drained
- 1 chayote squash, sliced, pit removed
- 1 yellow bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 3/4 cup shredded pepper jack cheese
- 3/4 cup sour cream
- 2 avocados, halved, pitted and flesh diced
- 2 limes, cut in wedges
- Fresh flour tortillas, for serving
Directions
Marinade:
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.
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By homicidemd
Bethlehem, PA
on September 13, 2011
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I must admit that I'm a wimp with spicey foods, so I omitted the ancho powder from the base and the adobo sauce from the marinade. I also only used smoked, not hot, paprika. Also, I used beef cubes because they cost $4.79/lb. vs. $13.99/lb. for skirt steak (Yeah, I'm cheap too! Still came out fantasic. I can only suspect it would be better with the skirt steak, but that will have to wait until it goes on "special" at the store!
By mikeef1
Jersey City, NJ
on February 10, 2011
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Fantastic Chili, the first time around it was a little too hot so on my second batch I used only about 2/3'ds the chili Guy called for and I also put some more beans in. With all the toppings on it especially the Chyote, this will now be our default chili recipe.
By Atlanta Alex
Atlanta, GA
on December 04, 2010
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Ugh. So disappointing. Was very hot, which is ok, but the flavors just weren't there. I was primarily not impressed with the way the skirt steak [and veggies] turned out. Not much flavor. I marinated it for 24 hours, but using an indoor grill didn't do the trick. I should have used the real outdoor grill. Nonetheless, we didn't like the taste and did the MANY dishes begrudgingly.
Good luck.
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