Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

When I am making chili or salsas, I love using fire roasted ingredients. It gives the dish a depth of flavor that would not be there otherwise. By using fire roasted tomatoes and charring the green chilies, you really get a full smoky flavor. It’s called the “hmmmm… what is that?” factor. The other secret ingredient in this recipe is cocoa powder. Chocolate in chili? Yes, I know it sounds bizarre! But somehow it just works. With honey, cinnamon and chocolate… there is a sweet undertone to the spiciness of the green chilies, quite the perfect pairing if you ask me. But don’t just take my word for it, try it yourself!

Fire Roasted Steak Chili

2 lbs cubed steak

3 Tbsp of flour (I used garbanzo bean flour, but you can use your favorite gluten free one)

1 28 oz can of diced fire roasted tomatoes

6-8 green chilies

2 cups of water

1 onion

2 cloves garlic

3 Tbsp of honey

2 Tbsp chili powder (or to taste)

2 Tbsp cumin

1 tsp cayenne powder (add more cayenne pepper if you want more heat)

a dash of cinnamon

2 tsp cocoa powder

zest of one lime

salt

pepper

Place green chilies under broiler. Char on all sides and let cool. Peel off skin and chop. Salt and pepper steak cubes. Brown steak in big pot with olive oil. Add flour and saute for a few minutes. Add onion and garlic and saute until softened. Add tomatoes, green chilies and water. Add all of the spices, honey and lime zest and bring to a boil. Reduce heat and simmer on low heat for two to three hours, or until meat is tender. (Add more water if chili becomes too thick.) Add salt and pepper to taste. Serve with fresh corn relish and homemade tortilla chips.

Fresh Corn Relish

1 cup fresh or frozen corn

1 tomato chopped (I used a gorgeous yellow tomato)

1/4 cup onion (preferably red onion)

1 avocado chopped

juice of one lime

1/4 cup of cilantro

1 Tbsp of white wine vinegar

Combine all ingredients together and serve over chili.

Homemade Tortilla Chips

corn tortillas

olive oil

salt

Cut corn tortillas into triangles. Brush with olive oil and cook in 400 degree oven until golden brown. Salt them as soon as they come out of the oven and serve with chili or your favorite salsa.

Advertisements

There are no comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: