Thursday, June 5, 2014

WHIDBEY ISLAND STYLE STEAK IN THE CROCK-POT ENJOY DAN:

WHIDBEY ISLAND STYLE STEAK CHILE IN A CROCK POT by CHEF DAN:
Serves 10-12

INGREDIENTS:
3 pounds tri-tip roast cubed
2 tablespoons cooking oil
1 pound chorizo
2 onions, chopped
1 bell pepper, seeded and chopped
6 garlic cloves
1 (4 Oz) can diced green chilies
1 (16 Oz) can kidney beans, drained and rinsed
1 (16 Oz) can black beans, drained and rinsed
1 (16 Oz) can corn, drained and rinsed
1 (16 Oz) bottle I.P.A. beer
1 (28 Oz) can tomatoes, diced
3 tablespoon chili powder
3 tablespoons yellow cornmeal
2 tablespoons coffee beans, freshly finely ground, and Mexican oregano
1 tablespoon EACH smoked paprika, ground cumin, brown sugar
1/2-teaspoon EACH salt, dry mustard, ground coriander, black pepper and cayenne pepper.

DIRECTIONS:
1.   Turn crock pot to high.
2.   In a bowl add chili powder and next 12 ingredients, mix thoroughly.
3.   Roll cubed steak in the seasoning, until thoroughly coated.
4.   In a skillet add oil over medium-high heat when sizzling.
5.   Add seasoned steak cubes and brown in batches; transfer to crock-pot.
6.   Add chorizo to the skillet and cook until brown, transfer to crock-pot.
7.   Add onions, bell pepper, and garlic and sauté for 5 minutes.
8.   Transfer to crock-pot.
9.   Stir in to the crock-pot, green chilies, beans, corn, beer and tomatoes.
10.                If not enough liquid add more beer.
11.                Cover and cook on low for 6-8 hours.
12.                Taste and adjust seasoning.
OPTIONAL:
Cooked macaroni, sour cream, cheddar cheese or sliced scallions.

ENJOY DAN:                BON-APPETITE!!


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