Fa-Guy-Ta Chili
- Level: Easy
- Yield: 8 servings
- Total: 5 hr 30 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 1 hr
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
- 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.