I love making chili in the winter time and there are so many different styles to try. I asked Greg to make chili for us one weekend and he decided to make chili with steak (beef chuck roast) instead of traditional ground meat. He began by trimming the meat and cutting down the 3 1/2 pound roast into cubes. Coincidentally, this occurred during Maryland’s nail biter against Virgina Tech and provided him with a good outlet for all that anxious energy. Maryland won by the way!
We used the dutch oven again for the chili, like we did with the Cincinnati Style Chili we made several weeks ago. For this chili version, start off by browning the meat on the stove top and drain the excess liquid.
It does not have to be cooked all the way through at this point, because it will go in the oven for another 3+ hours. However, once you get a nice brown coating, add the remaining ingredients and stir to combine.
At this point it is pretty chunky, but it will cook down over the next few hours and each part will be rather indistinguishable.
Before three plus hours in the oven (above) and after (below).
It thickened up quite a bit and all of the bug chunks of meat cooked down and became much smaller with an almost shredded like consistency.Similarly, most of the other ingredients (tomatoes, onions, peppers) also cooked down and created a thick sauce like texture.
We topped it with some shredded cheddar cheese, raw yellow onion, and avocado. YUM!
Chili is so good for leftovers too! Hope you like it!