Cassie’s Ruminations

Cassie’s Skirt Steak Chili

This is another variation of my usual chili recipe, this time using skirt steak instead of ground beef. The chunks of beef were a great addition, and something I’ll definitely do again, but something about this bean combination was just a bit off, so I’ll try something different next time.

Cassie’s Skirt Steak Chili
Makes 4 generous servings

1 tbsp canola oil
1 lb skirt steak, cut into small chunks
10 large or 15 medium cloves of garlic, finely minced
2 tbsp dark chili powder (I prefer Gebhardt)
1 tbsp cumin
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 4-oz cans diced fire roasted green chiles, undrained
2 15-oz cans fire roasted diced tomatoes, undrained
1 can tomato paste (6 oz)
1 can pinto beans, undrained (15 oz)
1 can red beans, undrained (15 oz)
1 can black beans, undrained (15 oz)

Heat the oil in a large pan over medium heat. Add the meat and brown. Add 1/4 cup of water and deglaze the pan. Pour the meat and water into a large slow cooker. Add the remaining ingredients and stir to combine. Cook on high for 4 hours or on low for 8-10 hours. Serve warm.