Habanero Flank Steak Chili w/ Ale
Serves 6
Ingredients
- 2 tbsp olive oil
- 1 large Spanish onion, diced small
- 2-3 cloves chopped garlic
- 1 large yellow bell pepper, diced
- 1 flank steak (2½ - 3 lbs)
- 3 cans (15 oz each) white cannellini beans
- 1 can crushed tomatoes (28 oz)
- 2 cups beef stock
- 2 bottles (24 oz) Dark Bass Ale (or any dark ale)
- 1 tbsp dark chili powder
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried basil
- 2 tsp dried oregano
- 6 dashes Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1-2 tsp freshly chopped habanero peppers
- ½ bunch chopped fresh cilantro
- kosher salt
- freshly ground black pepper
- 3 tsp dark cocoa powder
Garnish
- banana peppers
- scallions
- cilantro
- wedge of cornbread
How-to
- In a large heavy 6-8 quart pot add the olive and heat to medium high heat.
- Add the onions, garlic and pepper and let sauté for 7 minutes. While they are cooking cut the flank steak into diagonal pieces and then cut into bite sized pieces
- Add the cut flank steak into the pot and sauté until the steak is nicely browned
- Add the white beans, canned tomatoes, beef stock, ale and the spices including some salt and pepper
- Bring to a boil and then turn down to a medium simmer and let cook, covered, for 1 hour & 10 minutes. Stir 2-3 times while it cooks
- Remove from heat and add the remaining ingredients. Check for seasoning and add more salt and pepper to your liking. If you like it hotter, add more habanero
- Garnish with shredded Monterey Jack cheese, banana peppers, scallions and cilantro
- Serve with a buttery piece of corn bread