Skirt steak chili with peppers

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Name: Steak Chili
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 16
Cuisine: not set
Ingredients: 3 pounds Steak Skirt steak preferred; 2-3 each Poblano peppers; 4-6 each Serrano chiles; 2 each Large white onions Diced; 2 cans Petite-diced tomatoes Or fire-roasted; 1 pound Dried beans Mixed types; 2-4 Cups Beef broth Better than bouillon m; 2 teaspoon Southwest spices; 2 tablespoon Coffee rub Chile spice mix Central market; 3 teaspoon Cumin; 3 teaspoon White pepper

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INGREDIENTS

3 pounds Steak ; Skirt steak preferred
2-3 each Poblano peppers
4-6 each Serrano chiles
2 each Large white onions ; Diced
2 cans Petite-diced tomatoes ; Or fire-roasted
1 pound Dried beans ; Mixed types
2-4 Cups Beef broth ; Better than bouillon m
2 teaspoon Southwest spices
2 tablespoon Coffee rub Chile spice mix ; Central market
3 teaspoon Cumin
3 teaspoon White pepper

Servings

INSTRUCTIONS

Halve peppers, remove stems & seeds, & roast them skin side up in a 400° oven or convection oven until skins are blackened. Remove skins from poblanos and transfer peppers to the blender with one can of tomatoes. Blend until smooth.

While peppers are roasting, dice onions. Add a swirl of avocado oil to a Dutch oven or heavy stock pot over Med-high heat. Add onions and cook for 2 minutes, stirring occasionally. Add spices and cook for 3 minutes more. While onions are cooking, cut skirt steak into one inch cubes. Add to onion and spice mixture and cook, stirring occasionally, until meat is browned.

Add blended peppers, second can of tomatoes, beef broth and beans to the pot. Bring to a low boil, cover and reduce heat to low. Cook until beans are firm but cooked through.

Serve toppped with shredded cheese and a dollop of sour cream, and a slice of cornbread.

NOTES

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Steak Chili

3 pounds Steak Skirt steak preferred
2-3 each Poblano peppers
4-6 each Serrano chiles
2 each Large white onions Diced
2 cans Petite-diced tomatoes Or fire-roasted
1 pound Dried beans Mixed types
2-4 Cups Beef broth Better than bouillon m
2 teaspoon Southwest spices
2 tablespoon Coffee rub Chile spice mix Central market
3 teaspoon Cumin
3 teaspoon White pepper

Halve peppers, remove stems & seeds, & roast them skin side up in a 400° oven or convection oven until skins are blackened.  Remove skins from poblanos and transfer peppers to the blender with one can of tomatoes.  Blend until smooth.

While peppers are roasting, dice onions.  Add a swirl of avocado oil to a Dutch oven or heavy stock pot over Med-high heat.  Add onions and cook for 2 minutes, stirring occasionally.  Add spices and cook for 3 minutes more.  While onions are cooking, cut skirt steak into one inch cubes.  Add to onion and spice mixture and cook, stirring occasionally, until meat is browned.

Add blended peppers, second can of tomatoes, beef broth and beans to the pot.  Bring to a low boil, cover and reduce heat to low.  Cook until beans are firm but cooked through.

Serve toppped with shredded cheese and a dollop of sour cream, and a slice of cornbread.

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 16 Servings

Calories: 331
Calories from Fat: 150 (45%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 0.7g
Cholesterol 57mg		18 %
Sodium 62.6mg		2 %
Potassium 661.4mg		17 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 10.2g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 331

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