Take Five Steak Chili Recipe - 10/28/2013

9:52 AM, Oct 28, 2013   |    comments
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3 pounds sirloin, blade steak or chuck-eye roast, fat trimmed, cut into 3/4" pieces
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
3 tablespoons kosher salt
4 garlic cloves, minced
2 medium onions, diced
1-2 jalapenos, seeds and ribs removed, cut into 1/2" pieces
3 tablespoons vegetable oil
2 tablespoon chili powder
¼ teaspoon cayenne pepper
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
2 ½ cups low-sodium beef broth
2 teaspoons molasses
1 (14.5 oz.) can diced tomatoes
Salt, pepper and about 1 cup flour combined in a small bowl for dredging the meat
1 (12-oz) bottle beer
Optional garnishes: chopped green or red onions, shredded cheese, sour cream, cilantro, jalapenos, Fritos, crumbled tortilla chips

Preheat oven to 300 degrees.
On stove top, heat 1 tablespoon oil in large oven-proof stock pot or a Dutch oven over med-high heat.
Add onion, garlic, jalapeno mixture and sauté until soft.
Add chili powder, cornmeal, cumin, oregano, cayenne, and cocoa powder and stir; cook 1-2 minutes.
Add beef broth, molasses, tomatoes, beans, and 1 teaspoon salt. Stir.
Meanwhile, heat 1 tablespoon oil in a skillet over med-high heat. Pat meat dry and add half to skillet.
Dredge steak in salt, pepper and flour mixture until lightly coated.
Add meat to pan, about one pound at time.
Cook until browned on all sides.
Add cooked meat stock pot.
Pour about a third of the beer into skillet, stir and scrape to remove browned bits.
Pour beer mixture into stock pot.
Repeat with remaining oil, meat, and beer.
Combine everything in stock pot and heat through.
Cover and move to oven.
Bake until meat and beans are tender, approximately1 ½ to 2 hours.
Stir, taste, and add more salt, if needed.
Serve with cornbread and garnishes.

Michigan versus Michigan State Football Game Chili Cook off
2013 Amateur Chili Cook off Rules & Regulations
Where: Dugan's Pub & Grille. 2715 Leonard St., NW, Grand Rapids, MI 49504
When: Saturday November 2, 2013 During the Michigan versus Michigan State
football game. As soon as kickoff is announced we will solidify the start time.
Cost to Enter: $10 per person or up to four man team
Who: Any amateur cook
How do I enter: Complete the registration form below and return it to:
Julie Vanhorn c/o Dugan's Pub & Grille 2715 Leonard St., NW, Grand Rapids, MI
49504
Registration Deadline: Wednesday October 30, 2013
--------------------------------------------------------------------------
Registration Form
Contestant's Name_______________________________________________________
Team Name (if applicable) ________________________________________________
Phone__________________________
Email Address____________________________________________________________
Please make check payable to Dugan's Pub & Grille
I have read and understand the rules and regulations of participation. Entry fee
is non-refundable.
Signature of participant __________________________________________________
Michigan versus Michigan State Football Game
Chili Cook off
2013 Amateur Chili Cook off Rules & Regulations
General Items
• All entrants must be set up and ready to serve one hour before kickoff
• Chili must arrive to the competition fully prepared. We have limited
electricity space and it will be allotted on a first come first serve basis. If
we cannot provide you with electricity you must provide your own heat
source.
• Each contestant must bring at least one gallon of chili for sampling.
• Please bring a list of all ingredients to be displayed as a precaution for
individual tasters with allergies.
• Naming your team or chili is encouraged. We would love to see
Michigan/Michigan State themes
• You will be responsible to bring EVERYTHING you need to serve your
chili.
• Sampling cups and spoons will be provided.
• Health code dictates that all chili be cooked to 165 degrees internal
temperature and maintain 145 degree temperature during the serving
time.
• Patrons of the event will be able to sample small portions of everyone's
chili.
• Judging will be at half time.
• Scoring will be based on taste, texture and presentation.
Set up & Tear Down
• Set up can begin one hour before kickoff (time TBD)
• Participants will be assigned specific table space.
• Chili is required to have a lid on it.
• Participants responsible for cleaning their own table area.
Judging & Prizes
• Judging will occur at the beginning of half time.
• All patrons will be given a score card and asked to complete it.
• Score cards will be gathered during the last three minutes of the second
quarter.
• Scores will be tallied and prized announced during half time.
• Prizes are as follows: 
1st Place $40 Visa gift card 
2nd Place $25 Visa gift card 
3rd Place $15 Visa gift card

Courtesy: Chef Cindy Krzykwa

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