Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
It's Getting Hot in Here
Four-Alarm Rib-eye Chili
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
Ingredients
Toppings:
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.
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Show:
Valerie's Home Cooking
Episode:
It's Getting Hot in Here
