A recipe and cooking site offering free recipes, free cooking tips

Hearty, spicy chili made with tender steak. Who can resist? This recipe yields a gallon for the game-time gang.

Why try? Chili and steak—what a man-pleasing combination. This recipe is perfect for basketball or football watch parties, tailgating, etc.

Foodie Byte: Baking this chili in the oven makes the steak fork tender, which means it’s cooked so that it can be cut or pierced easily with a fork. Garnish with cheese, sour cream, green onions or chopped tomatoes.

Yield: 4 quarts

Ingredients

• 1/4 cup oil
• 2 green peppers, diced
• 2 onions, diced
• 4 cloves garlic, minced
• 1 dark beer (1 pint, 6 ounces)
• 1 large package Williams Chili Seasoning
• 2 - 10 ounce cans Rotel
• 1 can (14.5 ounce) diced tomatoes
• 2 cans (16 ounce) chili beans, mild
• 2 cans (16 ounce) kidney beans, drained

Preparation

1. Preheat oven to 325°F.
2. In a large dutch oven, brown meat in oil, remove and set aside. Add 2 tablespoons oil and sauté onions, pepper and garlic until onions are translucent, about 8-10 minutes.
3. Add meat, beef and seasoning to onion mixture. Cook 2-3 minutes then add the tomatoes and beans.
4. Place the dutch oven in the oven and cook for 3 hours or until meat is fork tender. Stirring occasionally, add more beans or tomatoes depending on desired consistency. Season to taste with salt and pepper.