Recipe finder
Chris Muenks' Chili
- Makes: 6 servings
- Prep 30 mins
- Cook 1 hr
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
- 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.
- 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.
- 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