Jennifer's Mentionables

Nothing beats steak or burgers fresh off of a grill.  But what happens to all of the leftover meat once the eating is done?  You pile it on a plate, cover it with foil, and put it in the fridge knowing that the steak and burgers just won’t taste the same once they are reheated.   I ran into this problem when I made those tender beef fajitas a couple of weeks ago.  I thought maybe the steak leftovers could work well in a beef chili, and they did.  Yum.  The key is to create a deep flavored and thick sauce by toasting the spices and tomato paste . . . unless you burn it, so be careful of that.   Another key to this beef chili is to simmer low and slow after you add the meat and stock.  Don’t let it come to a boil.  This could toughen the meat.

Here’s a very short video of how I do it (recipe below too)

Beef Chili with grilled steak and burgers (serves 4-6)

• 2 tablespoons olive oil
• 1 small onion chopped
• 1 4 oz. can diced green chiles (I used fire roasted)
• 1 tablespoon cumin powder
• 1 tablespoon chili powder
• 1/4 cup juice from canned chipotle peppers in adobo sauce.  (adds a smokey and spicy kick)
• 1/4 cup tomato paste
• 1 can crushed tomatoes (I used fire roasted)
• 1 to 2 cans kidney beans (I ended up using 1 1/2 cans.  Depends on what kind of meat to beans ratio you prefer)
• left over steak (chopped into very small cubes.  I used about 2 cups)
• left over burgers (crumbled.  I used about 2 cups)
• salt and pepper to taste

Start with pan on medium heat and add 2 tablespoons olive oil.  Add onion and cook for a minute or so.  Add green chiles and cook for 3-5 minutes or when onions begin to brown slightly.  Add spices and stir the pot for about 3 minutes to toast the spices.  Once the spices start sticking to the pan quickly add the chipotle juice.  With a wooden spoon stir and scrape bits of spices from pan and add the tomato paste.  Combine tomato paste and stir for another 3 to 5 minutes until the tomato paste begins to stick to the pan and darken.  Add the crushed tomatoes and scrape remaining bits off from the bottom of the pan.  Add the meat and beans and combine into the mixture.    Add beef stock, stir to combine and turn heat to low.  Cover and simmer on low for 30 minutes.  Careful not to let the chili boil, this could toughen the meat.  Season with salt and pepper to taste.  If you prefer a thicker chili, uncover the chili after 30 minutes and cook longer.  Serve with favorite toppings and enjoy!

Until next Monday!

Jennifer