Remove spices, cool slightly, then transfer to a spice grinder and grind into a powder. Set aside. Season short ribs on all sides with salt and freshly ground black pepper. Add oil to Dutch oven and heat over high heat until smoking. Add half of short ribs and brown well on all sides it may be necessary to brown ribs in 3 batches, depending on size of Dutch oven—do not overcrowd pan , 8 to 12 minutes total, reducing heat if fat begins to smoke excessively or meat begins to burn.
Transfer to a large rimmed baking sheet or plate. Repeat with remaining short ribs, browning them in the fat remaining in Dutch oven. Once all short ribs are cooked, transfer all rendered fat into a small bowl and reserve separately. Allow short ribs to cool at room temperature. Meanwhile, return Dutch oven to medium-high heat and add 1 cup ml chicken broth, using a flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan.
Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid, and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chiles and liquid to a blender. Add ground spices, chocolate, tomato paste, coffee, anchovies, soy sauce, and Marmite. Heat 4 tablespoons 60ml rendered beef fat if necessary, add vegetable oil to reach 4 tablespoons in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering.
Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add garlic, fresh chiles, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add remaining chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, add beans, and cook, with cover slightly ajar, until beans are almost tender, about 1 hour.
Using tongs, remove and discard bay leaves and bones. At this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili, if desired. Add vodka or bourbon , brown sugar, and hot sauce and stir to combine.
Season to taste with kosher salt, ground black pepper, and additional vinegar. Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container.
Reheat and serve with desired garnishes. Dutch oven or heavy-bottomed stockpot , tongs , spice grinder , blender. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.
Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. A thick, meaty chili with a little kick. This killer recipe is easy although has a bit of extra prep because of all the meats in it. You can adjust the heat temperature based on how much fresh habanero you add.
Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream. All Rights Reserved. Five Meat Habanero Chili. Rating: 4.
Read Reviews Add Review. Save Pin Print Share. I followed the recipe almost to the letter, give or take. What a difference in the result! Meat cooked perfectly, terrific taste…loved it! Great recipe. I even made it, in smaller quantities, t a vegan family member by replacing the beef and stock for chickpeas and vege stock.
PS: it tastes even better the following day. This really IS the best steak chili recipe! Thanks so much! This recipe cooked up as well as it read. Thank you for the recipe and the additions from others. This was really delicious. I made some modifications with adding extra ingredients both taste wise and also to add a variety of meat types and beans. However, I used this as my base recipe so thank you for the great steps and inspiration! Really awesome recipe! I made it for our church small group and it was a big hit.
The only adjustment I made was that I added diced green peppers, a little bit more honey, and some cacao powder. I added the cacao and additional honey at the end because it was a tad bit too tomatoey and acidic. That mellowed it out a bit and gave it an awesome flavor! The second time I made it, I doubled the recipe but still only used 1 can of tomato paste. That made it not so acidic. All around it was really awesome though! Steak chili blows chili with ground beef or turkey out of the water in my opinion.
It was wonderful. Am sitting in the kitchen right now, just having completely put all of the workings and parts of this recipe together an hour ago. What an amazing recipe. I even decided to pull my own tomatoes from the garden for this one, and crushed about 13 purple cherokee and a handful of cherry tomatoes. Love this! Those big chunks of beef all soft and melty.
I always have to add some cocoa powder or dark chocolate squares to mine. It just works! I bet it would be great in steak chili, too! All Rights Reserved. Design by Purr. In a large stock pot or dutch oven, cooked chopped bacon until crispy. Remove bacon with slotted spoon to drain on paper towels then drain off the grease.
Brown the ground beef and crumbled Italian sausage, drain off excess grease. Add in the chili beans, diced tomatoes with juice, tomato paste, onion, celery, green bell pepper, red bell pepper, chili peppers, bacon bits, beef broth, beer and all the seasonings.
Stir to blend then let simmer on low, covered all day, stirring occasionally. Before serving, test the seasonings and adjust the salt, pepper and chili powder as desired. Even better the next day! Check out more of our favorite tailgating foods here!
Brandi Burgess A. But that doesn't mean they are eating take out and fast food! Save my name, email, and website in this browser for the next time I comment.
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