Chris Muenks' Chili | Midwest Living

Chris Muenks' Chili

Recipe finder

Chris Muenks' Chili

0
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 30 mins
  • Cook 1 hr

Login to save this recipe

Ingredients

  • 1 pound boneless beef top sirloin steak, cut 3/4-inch thick
  • 4 uncooked bratwurst links
  • 1 12 - ounce bottle German ale or beer
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon black peppercorns
  • 1 onion, chopped
  • 1 green sweet pepper, chopped
  • 1 -2 jalapeno* chile peppers, seeded and chopped
  • 1/2-1 habanero* chile pepper, seeded and chopped
  • 1 -2 garlic, minced
  • 1 tablespoon olive oil or cooking oil
  • 1 15 1/2 - ounce can Mexican-style chili beans
  • 1 15 - ounce can black beans, rinsed and drained
  • 1 15 - ounce can tomato sauce
  • 1 14 1/2 - ounce can diced tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon packed brown sugar
  • 1/2-1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground black pepper
  • 1/2-1 cup tomato juice
  • Chili toppings (such as shredded cheddar cheese, chopped onion, snipped cilantro, pickled peppers, bottled hot pepper sauce, corn chips and/or dairy sour cream)

Directions

  1. Cut steak into 3/4-inch pieces. In a 4- to 6-quart Dutch oven, add steak, bratwurst, ale, the 1 tablespoon Old Bay seasoning, and peppercorns. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. To strain meat mixture, set colander or sieve in sink; carefully pour mixture into the colander. Discard cooking liquid and peppercorns. Cool slightly; cut bratwurst into bite-size pieces.
  2. In same Dutch oven, cook onion, sweet pepper, jalapeno pepper, habanero pepper, and garlic in hot oil until onion is tender. Stir steak and bratwurst pieces into onion mixture. Add undrained chili beans, black beans, tomato sauce, undrained tomatoes, chili powder, brown sugar, the 1/2 to 1 teaspoon Old Bay seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Add tomato juice the last 30 minutes of cooking to desired consistency.
  3. Serve with shredded cheddar cheese, chopped onion, snipped cilantro, pickled peppers, bottled hot pepper sauce, corn chips, and/or sour cream. Makes 6 servings.

Tip

  • **Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

(Chris Muenks' Chili)

Servings Per Recipe 6, pro. (g) 38, cal. (kcal) 490, Fat, total (g) 22, carb. (g) 38, sat. fat (g) 9, chol. (mg) 74, sodium (mg) 1877, fiber (g) 8, vit. A (IU) 680, calcium (mg) 111, vit. C (mg) 33, iron (mg) 6

Add Your Comment