A friend of mine passed along this recipe to warm up my family on a cold winter Montana night. Using steak instead of the traditional ground beef made this chili a favorite in our household. It is spicy, so be sure to have some garnishes on hand to help cool down the fire.
Ingredients:
1/4 C. olive oil
2 yellow onions, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 lbs. lean steak (sirloin is best), cut into 1-inch cubes
1/2 cup dry red wine
2 cans (28 oz.) diced tomatoes, with juices
1 can (15 oz.) red kidney beans, drained
1/2 C. fresh parsley, chopped
2 Tbs. chili powder
1 Tbs. cumin
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. sugar
1/2 Tbs. ground cayenne pepper
salt and pepper
Garnishes:
Sour cream
Grated cheddar cheese
Grated Monterey jack cheese
Tortilla chips
Directions:
• Heat oil in cast iron pot over medium heat. Add onions, garlic and jalapeno and sauté for 5 minutes, stirring often.
• Turn heat up to medium high and add the steak. Season with salt and pepper and brown meat on all sides. • Add the wine and deglaze pan by stirring to loosen brown bits from bottom of pan.
• Add the chili powder, cumin, cayenne, basil, oregano, sugar, parsley, tomatoes and beans. Stir to combine ingredients well.
• Simmer over low heat for 2 hours, stirring occasionally. Serve chili with the garnishes and enjoy!