Roasted red pepper and chipotle ribeye chili
from the kitchen of Mike Underhill and Jack Venus
1 pound lean hamburger or ground sirloin
24-ounce ribeye steak
(1) 15 ounce can of dark red kidney beans, drained
(1) 15 ounce can of light red kidney beans, drained
(2) 20 ounce cans of stewed tomatoes, drained
12 ounces V8 tomato juice
1 large yellow onion, medium dice
1 large red onion, medium dice
12 ounces lager
8 cloves of garlic, crushed
2 tablespoons chili powder or to taste
3 large red peppers
5 chipotle peppers in mole, chopped
1 large serrano pepper, fine mince
1 tablespoon curry powder or to taste
Salt and pepper to taste
1 tablespoon vegetable oil
In a stock pot, sweat the onion and brown the hamburger.
Deglaze the pot with lager, add the beans, tomatoes, tomato juice, garlic, serrano, and the chipotle to the pot, bring to a boil and reduce to a simmer.
Season the ribeye with salt and pepper or Montreal Mix. Broil, salamander or grill the ribeye to medium, let it rest till finger cool then cube to half inch, add to pot.
Deseed and pith the red peppers, roast them till blackened by standing them vertically on a sheet pan, let them cool and peel them. Chop and add to pot. Some chefs would have you shock them, I prefer not to as it removes sugars and flavor. I would rather some of the skin enter the pot than lose the flavor.
Add chili powder, black pepper and curry. Let simmer for 30 minutes, then adjust for salt. To increase heat, add more Serrano pepper.
Serve with sour cream and sliced green onion and sharp cheddar. A slice of roasted red pepper as a garnish would look great against the sour cream. A good variation of this recipe may be to use leftover prime rib in place of the ribeye.