Steak Chili

Added by: Elway's Vail

6 lbs Beef,( New York or Rib Eye, cubed ¼”)
1 cup Canola oil
In a large steam kettle, brown the beef in the canola oil. After the beef is cooked, strain the beef and discard the oil.
4 tablespoon Onion powder
2 tablespoon Garlic powder
5 tablespoon Chimayo chile powder
4 tablespoon Anaheim chile powder
1 tablespoon Light chili Powder
4 cups 7/11 Tomatoes
5 oz Beef Base
4 oz Chicken Base
2 tablespoon Cumin
15 oz Picapepper Sauce
7 tablespoon Masa Harina
Place the strained beef back into the kettle and add the beef base, stir, then add the chicken base, stir and add masa harina and spices, and stir. Add the 7/11 tomatoes and Picapepper sauce, stir together. Bring the soup to a boil and then simmer for 15-20 minutes
3 tablespoon Chipotle chile powder
2 tablespoon Mexican oregano
2 tablespoon Granulated garlic
1 tablespoon Arbol chile powder
1 tablespoon Ancho chile powder
1 tablespoon Guajillo powder
1 tablespoon Pasilla powder
1 gallonWater

Add the remaining spices to the kettle and simmer for an additional 15 minutes. Add water and simmer for 1 hour. Let cool. Transfer to a storage container.

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