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Grilled Rib-Eye Chili




Source of Recipe


the web


List of Ingredients




For the steak (dry rub):
1 teaspoon ground cumin
1 teaspoon chili powder\
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
For the chili:
2 large rib-eye steaks, grilled (about 3 pounds)
1/4 olive oil
2 large onions, chopped
3 scallions, diced
1 tablespoon chopped garlic
1/4 cup good chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 8-ounce cans tomato sauce
1 1/4 cups beef broth
1 teaspoon cayenne
1 19-ounce can red kidney beans
1 15-ounce can black beans, rinsed and drained
3 large red bell peppers, chopped
Garnishes: 8 ounces sour cream, 2 tablespoons prepared horseradish,
1 medium chopped red onion


Recipe



Mix dry rub ingredients together and rub into the 2 steaks. Place in a sealed plastic bag overnight. Grill (or broil) steaks until rare. Let them cool and slice into 1/2 inch pieces, trimming any excess fat. Set aside.

Saute onions, scallions and garlic in oil till soft. Add chili powder, cumin, oregano and cook for a couple minutes. Add tomato sauce, broth, cayenne and cook for 15 minutes; add beans and peppers and cook for 15 minutes more. Finally, add steak and cook to your desired doneness (5 to 10 minutes). Mix the sour cream and horseradish and add a dollop to each dish. Sprinkle with red onions.