Steakhouse Chili because It’s Chilly Outside

4 10 2011

The minute the weather turns to Fall in Toronto, I start craving weird one pot meals like Hamburger Helper. Seriously!?! Hamburger helper is completely off the radar now, but a hearty, less slider food chili was on. I need comfort food when the thermometer starts dipping.

I had a flank steak in the freezer, and Rachel Ray’s Steakhouse Chili recipe in her book, and I sort of winged it a bit to come up with this recipe. I set it to simmer mid-morning on Sunday, while we did odd jobs around the house, and started on our Hallowe’en costumes. Come dinner time, the house smelled yummy and I popped the oven on to make a caramel apple crisp (look for this later this week) that was absolutely killer as well. Talk about comfort food.

Steakhouse Chili
loosely adapted from Rachel Ray

1.5 lbs of flank steak, thinly sliced & cut into 1cm lengths
1 onion, chopped
1 red pepper, chopped
1 head of garlic, roughly chopped
4 slices of bacon, chopped

1/3 cup of Worstershire sauce
1.5 cups of beef broth
1 tsp xanthan gum
2 tbsp hot cock sauce (vietnamese hot garlic sauce)
2 tbsp smoked paprika
2 tbsp chipolte spice
5 tbsp (half a can) of tomato paste
1/4 cup of granulated Splenda (or sweetener of your choice)

Assemble the characters!

Get a big ole dutch oven out, and throw in the chopped bacon. You will use the grease rendered from the bacon to saute your onions and garlic. Once the bacon is cooked, scoop out and throw in your onions and garlic and saute until they just start to get brown. Throw the bacon back in the pot, with the chopped red peppers and let it fry up for 10 minutes or so.

Meanwhile, slice your flank steak across the grain, as thin as possible, and then shorten up the slices to 1 cm beef bits. My flank was coming from the freezer, so having it still a bit frozen in the middle made it infinitely easier to slice thin. My new stomach can’t tolerate big chunks of meat. Set aside. Add beef, and saute until it starts to brown, about 5 minutes.

Add the spices, and let them cook off for 2 minutes, adding the tomatoe paste, and allowing that to cook off any raw flavour for 2 minutes.

Finally, add the sweetener,worstershire sauce, and the beef broth, and stir until all those lovely brown bits on the bottom of your pan are incorporated. Let it simmer for at least an hour, and if you have the time, all day. About an hour before serving, add 1 tsp of the xanthan gum or whatever thickener you use at home, and stir it in if it needs it.

Serve in a bowl with a dollop of sour cream and some green onions.

This recipe makes 4.5 cups = 9 WLS servings.
Calories 184, Carbs 7g (NET 6g), Fat 9g, Protein 19g, Sugar 4g




2 responses

4 10 2011
Julia Nelson

That chili looks fabulous. And I’m happy to find out I’m not the only one who calls it “hot cock sauce.”

4 10 2011

Hi Julie! Hot cock sauce is WAY easier to remember than the Vietnemese name!!

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