Steak goes into a large ziplock freezer bag with the Stubbs beef marinade. Get all the air out of the bag and squish it around a bit. Refrigerate for at least 24 hours.
If smoking the meat (best), get your smoker going at about 200 degrees. Put the steak on the grill and coat it with the Montreal Steak spice. Arrange the sausage around the steak. Also, I like to smoke fresh jalapeños too. Cook unturned until steak temperature is about 160 (medium -> 1 to 1 1/2 hours).
Same as above but grill it (tuning the meat once while cooking). Grill to medium.
In either case: Put the meat on a platter when done and set aside to rest for at least 30 minutes before slicing.
Dice the onions & bell peppers. In LARGE (12 - 14 qt) Dutch oven (cast iron is best), heat some vegetable oil on med-high flame. Add the onions and cook until soft stirring often. Add a heaping spoon of the sun-dried tomato garlic and stir in. Add 1 teaspoon Salt and 1/2 teaspoon pepper (btw: I don't measure spices. I just add 'some'). Stir and then quickly add the crushed roasted tomatoes so the garlic doesn't burn. Add the beans. Add 1 beer.
Add generous portion of chili powder and cumin. I use about a 3:4 ratio. At this point, Maybe 3 teaspoons of chili powder and 4 of cumin. I add more while cooking. More on that later.
Dice the bell peppers. Dump em in.
Blister the poblanos. If you've never done this, google it. I use the broiler, turning them after they've blackened to get all sides. Put em in a bowl and cover with a dish towel. They'll steam in the bowl and soften. I peel them under a light stream of water in the sink and clean out the seeds. Then, dice em up and add. Taste the chili. It will have sweetened from the peppers.
De-seed the jalapeños and slice them finely. Add half and save the other half to add later per your taste.
Season with salt to taste (I season the top 1 inch of chili - i.e. Stirring the salt only at the top of the pot. Then taste). If it's too salty, I add proportionally less. So, if I added 1/2 a teaspoon of salt in a 12 inch column of chili, then 6 teaspoons would make the whole pot too salty too. So I add at most (a total of) 3 (I already added 1/2). But I add less than that so, 2. Why? I can always add more! I also tune the chili powder and cumin at this point. No science to it. A matter of taste.
A lot of slicing (sharp knife!)
Slice the sausages about this size
I put the sliced sausage in a bowl and mash it with a wad of paper towels until I get a lot of the grease out.
Slice the steak on a slight bias but ACROSS THE GRAIN (1/8 inch cuts or so). Then dice each slice to cubes. If a lot of juice comes out, then you didn't rest the meat properly and it will be tough (for shame!).
Turn the heat down to 'low' & Add the meat. Add the other Shiner. Simmer for 4 hours, stirring every 10 minutes or so. Don't let it stick to the pan. If it starts to stick, don't worry just scrape all that with your spoon and lower the heat a little. It won't be burnt at this point if you've been stirring every 10 minutes so no worries. You have been stirring, right?
To cover or not to cover? I do a bit of both. It's really just about how much liquid you want in your chili. If you cover it there will be more. If you uncover it, there will be less. You can always add another beer if you want.
Tune the spices. Adding cumin, chili powder, and maybe some Cayanne pepper used sparingly.
Serve with the condiments on the side, and lots of ice cold beer.
Ice cream is always great to cool down your guests. Plan accordingly.
If your back doesn't hurt when you're done with all this, you're in better shape than I am! Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3703g)|
|Recipe Makes: 1|
|Calories from Fat: 2853 (73%)|
|Amt Per Serving||% DV|
|Total Fat 317g||423 %|
|Saturated Fat 108.8g||544 %|
|Monounsaturated Fat 138.3g|
|Polyunsanturated Fat 41.9g|
|Cholesterol 862.5mg||265 %|
|Sodium 10335.5mg||356 %|
|Potassium 5103.8mg||134 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 58g|
|Protein 190.6g||272 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3925
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