Wednesday, September 30, 2015

Ribeye Steak Chili

I adapted this recipe from Chef Naveen's. The original recipe can be found here


2 large garlic cloves or 4~5 small ones
1 onion, diced
1 lb ribeye steak meat (trim fat off and reserve, cut meat into 1 inch cubes)
1 lb ground round tip (or any ground beef)
1 14oz can of crushed tomatoes (San Marzano is the best choice)
1.5 tablespoons Penzey's HOT chili powder (or chili powder of your choice)
2 heaping tablespoons of cocoa powder
1 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper (adjust to taste)

Trim the fat off the steak and cut into chunks. Put these in the pot and turn the heat on to low, so the fat renders out.
Once the pieces of fat are crispy and there is enough fat coating the bottom of the pot, fish the pieces out. (You could either eat these, discard them, or give them to your dogs once they are cool to the touch. I gave them to our 2 Bernese Mountain dogs who were so crazy to get at them that they actually caught the pieces in midair - usually they're too dim to do that)

Add the onion and cook until lightly browned, then add the garlic that you either minced or crushed using a garlic crusher.

Once the garlic is fragrant and there is no sharp smell of raw garlic, add the steak pieces and cook for about 20 minutes. Once the meat cubes has shrunk and released all their moisture (you'll see a bunch of water and oil in the pot), add the spices and mix well.
Cook for 10 minutes, stirring occassionally. Stir in the canned tomato. Simmer with the lid on for about 1 - 1 1/2 hr on low heat. Before you serve, taste and add salt if necessary.

You can serve the chili over some pasta, rice, freshly made corn tortillas, or roasted cauliflower rice as we did.  Zoodles (spiralized zucchini or zucchini noodles) are another great low carb option.