Four-Alarm Rib-eye Chili

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 6 to 8 servings
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Ingredients

2 tablespoons vegetable oil

1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces 

1 cup finely diced yellow onion

1 cup finely diced seeded poblano pepper 

3/4 cup finely diced seeded red bell pepper 

1/2 cup finely diced seeded Anaheim pepper

1 tablespoon minced serrano pepper with seeds

1 tablespoon minced garlic

2 teaspoons chili powder 

1/2 teaspoon ground coriander 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

Kosher salt

1 tablespoon tomato paste 

One 12-ounce bottle lager beer

1 tablespoon pureed chipotles in adobo

One 28-ounce can crushed tomatoes 

Two 15-ounce cans pinto beans, drained and rinsed 

One 15-ounce can dark red kidney beans, drained and rinsed 

1 cup frozen yellow corn kernels 

Toppings:

Sour cream or Greek yogurt

Shredded Cheddar 

Thinly sliced scallions 

Cilantro leaves 

Tortilla chips 

Directions

  1. Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
  2. Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
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