Steak Chili for the Home Table

Set out lbs beef I used shoulder, flour, and kosher salt before you start Steak Chili for the Home Table. The batch is written for 4 people.

Count on 15 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 lbs beef I used shoulder, cut in bite sized cubes
• 2 ½ tablespoons flour
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• olive oil
• 2 onions chopped
• 1 teaspoon fresh rosemary chopped
• 1 ¼ cups pinot noir divided
• 2 15-oz cans kidney beans drained
• 1 28-oz can roasted chopped tomatoes
• 3 teaspoons chili powder
• 1 ½ teaspoons paprika
• 2 teaspoons ancho chili powder
• ½ teaspoon cumin
• salt and pepper to taste
• sour cream for serving (optional)

How the cooking goes

1. Rinse and pat the beef dry. Mix together the flour, salt and pepper in a medium mixing bowl; toss the beef chunks in the flour mixture to coat.
2. Warm a medium Dutch oven or large stock pot over a moderate flame until hot. Add the olive oil, just enough to coat the bottom of the pot, brown the beef on all sides; working it batches. Keep it to one side loosely covered to keep warm.
3. Add a little more olive oil to the pot then cook the onions and rosemary until the onions are translucent and fragrant. Pour 1 cup of the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook for 1 minute.
4. Add the meat, beans, tomatoes, and spices to the pot then stir to combine.
5. Cook for 1 hour over a gentle flame, stirring now and then. Taste for salt and pepper and add the remaining ¼ cup wine.
6. Cook until the meat is tender and the flavors have melded, about 30 minutes more.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Lasagna for the Supper Table and Red Chili with Ground Beef for a Hot Skillet.