Wow! What a whirlwind blogging day this became! I was so thrilled to find myself on WordPress’s Freshly Pressed today. It’s exciting to know that there are people out there who are enjoying what I’ve been posting. Thank you so much for all of the wonderful feedback! I’ve been smiling all day. I’d also like to thank Netflix Instant Streaming for entertaining the kiddies while I’ve played in the blogosphere and chatted about cornbread all day.
In light of my day trip to the big time, my sister thanked me for changing the world with my blog. (I sense a touch of sarcasm in her comment.) But, you’re welcome, sis. It’s been my lifelong ambition to change the world, one pan of cornbread at a time.
The cornbread recipe was actually just Part 1 of 2. The main course tonight is the chili. But I have to be honest about the chili. The only reason I’m making chili tonight is because I want to use the leftovers for another recipe I’m working on. Poor neglected chili, upstaged by the cornbread and brought into this world with the intention of being leftover.
Regardless of its inception, it’s good chili; worthy of praise in its own right. I have a secret ingredient. I’ve swooned over skirt steak before for its wonderful flavor and texture in quesadillas and sandwiches. And I’m going to swoon over it again today for the intense beefy flavor and delicious chewy tidbits it adds to my chili; ever so pleasing to eat. If you can’t get your hands on skirt steak, flank or hanger steak would make suitable substitutions.
Besides the skirt steak, this is a pretty basic, spicy beef chili recipe. As with most of the things I cook, the ingredient list is limited and focuses on the flavors that matter. We like our food pretty spicy over here, but you can adjust the seasonings to suit your tastes. (If you like it super spicy, throw a pureed chipotle in the mix.) If you’re cooking for kids, set a bit of milder chili aside before you season for yourself. Serve this chili with a side of my Sweet Honey Cornbread or over a bowl of macaroni.
The Gourmand Mom’s Spicy Beef Chili
- 1/2 pound Skirt Steak
- Salt and Pepper, for seasoning steak
- 1 Tbsp Olive Oil
- 2 cups Onion, diced (about 1 Large Onion)
- 1 Tbsp Garlic, minced
- 1 Jalapeno Pepper, seeds and ribs removed, finely diced
- 1 pound Ground Beef
- 1 1/2 Tbsp Chili Powder
- 1 tsp Salt (plus more, if desired)
- 1 tsp Cayenne Pepper (plus more, if desired)
- 2 cups Crushed Tomatoes
- 1 can Kidney Beans, slightly drained
Preheat oven to 425 degrees. Place the skirt steak on a baking sheet. Season with salt and pepper. Place on the middle rack of the oven and cook for about 10 minutes. When cool enough to handle, cut the steak into small pieces. Set aside.
In a large pot, heat olive oil over medium heat. Add onion and cook for 3-5 minutes, until slightly transparent. Add the garlic and jalapeno. Cook for a few minutes more. Add the ground beef and cook until completely brown, using a spoon to break it up as it cooks. Once the ground beef is fully cooked, add the bits of skirt steak and any juices that have leaked from the steak. Add the chili powder, cayenne and salt and stir to combine. Cook for a minute or two. Add the crushed tomatoes and the kidney beans. Stir to combine. Cook for about 5-10 minutes, until all ingredients are heated through and the flavors have mingled. Taste and adjust the seasoning with more salt and cayenne, as desired.
Serve with cornbread, rice, or macaroni. Top with cheese, scallions, or sour cream if desired.
Leftovers freeze and reheat well. Keep a lookout for an upcoming recipe which will feature the leftover chili.