Cowboy Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 jalapeno pepper
- 8 ounces beef broth
- 8 ounce beef top sirloin steak
- 1 teaspoon chili powder (optional, recommended if you cannot get ahold of dried chiles)
- 1/2 teaspoon pepper (fresh ground, medley prefered)
- 6 ounces beer (i used founders all day ipa; maybe try an amber from texas?)
- 1 serrano chile (optional. this will make your chili super hot)
- 2 chiles (assorted sweet chiles: ancho/poblano, anaheim, banana, even chipotle if you want smokey)
- salt and pepper and garlic powder (additional, for seasoning steak(s))
- Carbohydrate 18.899321717938 g
- Cholesterol 106.594206856 mg
- Fat 30.3323169670759 g
- Fiber 2.91507612256973 g
- Protein 52.3321028009877 g
- Saturated Fat 11.9863172925273 g
- Serving Size 1 1 Serving (739g)
- Sodium 888.412371139282 mg
- Sugar 15.9842455953682 g
- Trans Fat 3.9895673085959 g
- Calories 605 calories
In a sauce pan, heat Beef broth over medium-low setting Begin heating a pan big enough for your steak(s). Set to at least medium high heat Sear steak in blazing hot pan. Cook between rare and medium rare (Roughly 2 minutes a side in pan). Season with salt, pepper, and garlic while cooking (Be careful while searing. Pan may smoke when seasoning is added. The important thing is: Dont Panic) Remove steak from heat, and let steak rest at least 5 minutes While steak is resting, chop chiles and add to warm broth Thin slice steak. Add to broth and peppers Add beer and dry spices Reduce heat, and let simmer for at least an hour. Chili is done when peppers fall apart, most of the broth is boiled off, and the whole mess thickens up at least slightly. Let cool slightly before serving, as the chili will continue thicken up while cooling. Roughly 5 minutes depending on your pan.
