Philly Cheesesteak Chili
Serves 6-8
Time: 2 days
Ingredients
(6) 6” round loaves of sourdough bread
5 lbs well-trimmed boneless beef chuck or short rib
2 Medium Onions
1 head of garlic (about 16 cloves) peeled, chopped
1/3 c ancho chilies, ground
¼ tsp ground cinnamon
½ tsp ground allspice
2 T. ground cumin
¼ tsp ground clove
1 T. coco
1 (12oz) bottle of dark beer (stout or brown ale)
2c beef stock
1 (28oz) can diced fire-roasted tomatoes
2 tsp dried oregano
2 tsp kosher salt
2 T tomato paste
3 T masa (corn meal)
Chili Toppings
2 Lg Onions, thinly sliced
1 Green Pepper julienned
1 Yellow Pepper Julienned
1 tsp chopped garlic
½ tsp salt
2T olive oil (pure)
2 c grated sharp cheddar cheese
½ c green onions (scallions) thinly chopped
1 c sour cream
1 ripe avocado sliced
1 lime- cut into wedges
Instructions
Chili: begin day before serving
Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef sprinkle with salt. Cook until browned, stirring occasionally,
about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2
more times adding 2 more tablespoons of oil and the beef.
Reduce heat to medium. Add 1 tablespoon oil and chopped onions.
Sauté until soft and translucent, about 8-10 minutes.
Add garlic; stir for 1 minute.
Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir
until fragrant, about 1 minute.
Add beer; stir 1 minute, scraping up brown bits. Return beef and juices
to pot.
Add tomatoes with juice, 2 cups of beef stock, oregano and 2 tsp of
kosher salt.
Bring chili to boil.
Reduce heat to low, cover with lid slightly ajar and simmer gently
until beef is just tender 2-2 ½ hours.
Cool 1 hour, then chill uncovered until cold.
Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat.
Stir in tomato paste
Sprinkle masa over; stir to blend
Simmer uncovered until thickened and beef is very tender, stirring
often and adding water by ¼ cupful if too thick, about 30-45 minutes
Now it is ready to serve.
Philly Cheesesteak Fried Onions + Peppers
(make these within the last 15 minutes of finishing the chili)
Over medium-high heat; heat 2 T olive oil
Add onions and sauté until they begin to brown
Add peppers
Sauté until onions are brown and caramelized and peppers are slightly charred.
Add garlic and sauté for 1 -2 minutes.
Remove from heat and place in bowl.
Cover with foil until ready to use.
Bread Bowl:
(prep these while finishing the chili)
Set round loaves of bread (boules) onto a cutting board. Using a bread knife, carefully cut off the
top of the bread about 2/3 from the bottom of the bread. Then using a small
bread knife or serrated knife, cut the inside of the bread out. Use your hands to pull out the middle to
create a bowl. Save the top of the
bread. Set aside. While you re-heat the chili.
To Finish the Chili:
Ladle chili into bread bowl
Top with fried onions + peppers and cheddar cheese.
If you would prefer a simpler bowl of chili; ladle into bowl, top with
desired condiments and serve with cornbread or pretzel.
CONGRATS TO THE PHILADELPHIA EAGLES ON THEIR FIRST- EVER SUPERBOWL VICTORY OVER THE OTHER GUYS!
Philly Cheesesteak Chili Recipe Submission from Chef Becky Geisel
Executive Chef at
The Fell Stone Manor & BEX Events
About Chef Becky Geisel | Execute Chef Fell Stone Manor & BEX
Events: Becky Geisel is a self-taught passionate chef who has developed and
honed her techniques for over 25 years. Her culinary passion is rooted in
development of learning the macrobiotic diet in the early 1990’s when her
mother developed an aggressive breast cancer and quickly succumbed to the
disease. This became the pivotal point for Becky on the journey to providing
clean, fresh food to those in need and gaining an understanding of how food
effects our overall health and lifestyle.
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