Out West Cowboy Steak Chili
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
- 3 tbsp lard or bacon grease (divided) can use vegetable oil
- 1 yellow onion cut in half then thin sliced
- 2 poblano peppers cut in half then thin sliced
- 1 serrano pepper diced
- 1 tbsp garlic minced
- 1 tbsp Tajin Mexican Seasoning
- 2 lb chuck roast cut in cubes
- 1 can pinto beans or your favorite beans
- 2 tsp liquid smoke
- 1 can beer I used Modelo
- 1 cup salsa verde aka green enchilada sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1/4 tsp cumin
- 1 small corn tortilla torn in very small pieces
In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
Remove vegetables to a small bowl and set aside.
Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
Simmer for about 2 hours or until beef is tender.