Five-Alarm Chili

From Cook's Country | December/January 2011

Why this recipe works:

To produce a truly great Five-Alarm Chili recipe, we started with a flavorful base of jarred salsa instead of more traditional canned tomato products. Poblano chili and a little hot sauce offered enough heat to register, but not so much that they overwhelmed the dish.

To produce a truly great Five-Alarm Chili recipe, we started with a flavorful base of jarred salsa instead of more traditional canned tomato products. Poblano chili and a little hot sauce offered enough heat to register, but not so much that they overwhelmed the dish.

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Serves 4

Before using blade steaks, trim and discard their interior line of gristle. Serve with cornbread or tortilla chips.

Ingredients

  • 1 1/2 pounds top blade steaks, trimmed and cut into 1/2-inch pieces (see note)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 poblano chile, seeded and chopped fine
  • 2 (16-ounce) jars hot chunky salsa
  • 2 (16-ounce) cans kidney beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 1 tablespoon hot sauce

Instructions

  1. 1. Pat beef dry with paper towels and rub with brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Cook meat until well browned all over, 6 to 8 minutes. Transfer to plate.

    2. Heat remaining oil in now-empty pot over medium heat until shimmering. Add poblano and cook until softened, about 5 minutes. Stir in salsa, beans, broth, and beef, along with any accumulated juices, and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and beef is tender, 12 to 15 minutes. Add hot sauce and season with salt and pepper. Serve.

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