Dark Chocolate Chili Brown Chili Grilled Steak Recipe

As we are still enjoying the remaining harvest time yields, the cooler November air has us longing for comforting meals and memorable moments with friends and family. As food lovers we were at our best during October because the month has the honor of being the National month of Chile. This month might be officially over, but our desire to make and consume some deliciously warm chili will certainly last well into the next few months!

There’s nothing like the aroma, texture, and flavor of a big bowl of hearty, comforting chili!

First, a mercifully brief bit of history. The chili is believed to have originated in Mexico and literally translates to “chile pepper” in Spanish. However, it didn’t take long for the US to adapt this versatile and irresistible new dish. American settlers combined beef jerky, suet, dried peppers, and salt and then boiled it in pots along the way.

The chili quickly gained popularity in the US, and restaurants began touting its unique blends of meat, spices, and herbs as their own “secret recipe.” This is what makes chili so unique. The inherent quality of Chili’s individual customization is what makes it very popular in Chili Eating Contests and Cooking Contests. harvest festivals and ultimately enjoy at home.

While there are thousands of variations, one of my favorite chili recipes features delicious, caramelized grilled steak, spicy jalapeños, chipotle, and two extra special ingredients; coffee and dark chocolate. The chocolate gives the chili an additional depth of flavor, while the coffee is the perfect ingredient to round out the dish and add some depth. In fact, the bitterness of the coffee will help bring out the sweetness of the meat.

Chili Steak Recipe

Ingredients

• 1 1/2 pounds Sirloin steak, cut into 3/4-inch cubes
• 2 tbsp. cooking oil
• 6 minced garlic cloves
• 1 Vidalia or sweet white onion, diced
• 2 jalapeños, minced (or for a smoky flavor, you can substitute chipotle peppers…whatever turns you on!)
• 1 cup dry red wine
• 2 cans (15 oz or 200 mg each) crushed or diced tomatoes
• 1 cup of beer, stout, or lager
• 2 tbsp. chili powder
• 1 teaspoon ancho chili powder (if available, otherwise use an additional teaspoon red chili powder)
• 2 teaspoons dried basil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 tablespoon brown sugar
• 3 tablespoons cider vinegar or lemon juice
• 3 cups cooked kidney beans or other beans of your choice (canned beans work well)
• 2 oz. (55 mg) dark chocolate with chili (we prefer Lindt Excellence Chili Dark Chocolate Bar)
• 1/2 cup coffee (traditional dark roast or house blend, avoid flavored coffees)
• Shredded cheese of your choice (we prefer sharp cheddar)
• fresh sour cream (optional)
• Sea salt and freshly ground peppercorns

Addresses

• Season the 3/4″ steak cubes with salt and pepper. Bring a grill or heavy skillet to high heat, grease the grill grates or pot with cooking oil, then quickly brown the sirloin meat for about 4-5 minutes, making sure Give it time to get a good caramelized color.
• If grilling the steak, remove it from the grill and transfer the roast to a large pot. If you choose to cook the steak in a pot, move the steak to one side of the pan and sauté the onions and jalapeños (or chipotle) ​​for 1-2 minutes, followed by the garlic. Make sure not to burn the garlic.
• Deglaze the pan with the wine and let it cook for about a minute, then mix in the tomatoes, beans, and the two chili powders. Sprinkle with sweet basil, cumin, paprika, and brown sugar.
• Add the beer at this point, enough to cover most of the ingredients while giving the mixture a soup-like consistency. Add the cider vinegar or lime juice. If there isn’t enough liquid covering everything at this point, add a little fresh, clean water. Do not add more beer.
• Cook over low heat for at least two hours. This gives the steak a chance to break down into delicious, melt-in-your-mouth pieces. Taste the meat as it approaches the two hour mark to check for tenderness.
• When the meat is tender, add the coffee, the chocolate and season to taste. Simmer for a few minutes to blend the flavors, then serve.
• Top individual servings with shredded cheddar cheese and sour cream if desired.
• Now pour yourself a big bowl, admire the creamy beans, chunky steak chunks, and fiery red chili concoction you’ve just created. Note the depth of rich, elegant flavors and lingering aftertastes that coffee and black chili chocolate add to this dish.

One last essential step: Enjoy!