DescriptionExcerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press
Chili is great for parties-whether it’s cool outside or not. You can always freeze leftovers in various sized bags to pop in a microwave oven for a quick meal. Coarsely chopping your own steak makes a heartier chili; you can always substitute hamburger meat.
- Year Round
- 7 to 8 pounds round steak, cut into 1-inch pieces
- 1 pound thick-sliced bacon, chopped
- 1 tablespoon chopped fresh tarragon
- 4 cups diced onions
- 1/4 cup flour
- 2 tablespoons kosher or sea salt
- 1 tablespoon freshly ground black pepper
- 8 cloves garlic, crushed
- 4 large tomatoes, chopped
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 8 poblano peppers, roasted, peeled and chopped
- 4 cups beef stock
- Brown bacon in an 8 qt. camp Dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out.
- Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
- Add ground cumin, paprika, tarragon, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2-1/2 hours or until tender, stirring occasionally, adding a little water as needed.