Makes 10-12 servings

Grilled Steak Chili Ingredients:
  • grilled-steak.jpg 4 tablespoons minced garlic
  • ¼ cup corn oil
  • 3 cups chopped onion
  • 1 can (14.5 ounces) beef broth
  • 3 cans (14.5 ounces each) Mexican-styled diced tomatoes with chilies, undrained
  • 2 cans (14.5 ounces each) crushed tomatoes
  • ¼ cup plus 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground black pepper
  • 4 cups of beef steak (ideally ribeye)
  • ¼ cup masa harina (corn flour) or yellow cornmeal
  • Minced cilantro, sliced green onions and sliced ripe olives for garnish

Grilled Steak Chili Cooking Instructions:

  • Place garlic and oil in large stock pot over low heat.

  • Add onion; cook and stir for 5 minutes.

  • Stir in beef broth, tomatoes, chili powder, cumin, oregano and pepper and bring to a boil.

  • Stir and reduce heat, cover and simmer for 1 to 2 hours or until nice and thick.

  • Preheat electric grill or broiler.

  • Grill steak until just browned on both sides, about 8 minutes.

  • Let rest 15 minutes, Slice into 2.5 inch strips, reserving juices.

  • Stir sliced steak and reserved juices into chili, heat for 5 to 10 minutes.

  • If a thicker chili is preferred, slowly sprinkle in masa harina or corn meal; cook and stir 12 to 15 minutes or until thickened.

  • Garnish with cilantro, onions and olives, then enjoy!

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