Four-Alarm Rib-eye Chili
- Level: Intermediate
- Yield: 6 to 8 servings
- Total: 1 hr 30 min
- Active: 1 hr
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
- 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.
- 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.