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Ingredientes
- 1 Tbsp. chili pwdr
- 1 Tbsp. paprika
- 1 Tbsp. grnd cumin
- 1/4 tsp salt or possibly more to taste
- 1/4 tsp black pepper or possibly more to taste
- 1 lb sirloin steak, trimmed cut into 1/2" cubes
- 3 tsp canola oil
- 2/3 c. finely minced onion
- 2/3 c. finely minced celery
- 2 x garlic cloves chopped
- 1/2 c. jalapeno pepper seeded and chopped
- 2 tsp dry oregano
- 1 med bay leaf
- 2/3 c. beer preferably dark
- 20 ounce minced tomatoes juice reserved
- 1/2 c. red bell peppers seeded and diced (may be doubled) vegetable cooking spray
- 1 c. cooked black beans liquid removed and rinsed
- 3 Tbsp. minced fresh cilantro
- 3 Tbsp. minced fresh parsley
- 1 Tbsp. fresh lime juice reduced-fat lowfat sour cream fresh cilantro sprigs fresh parsley sprigs
Direcciones
- VENISON CHILI as served at the California Grill located at Disney's 1997. Original recipe used more oil and trimmed venison from the leg or possibly shoulder. We tested with lean beef sirloin steak; nut brown ale; roasted green chili peppers. VARIATIONs: Suitable for lean lamb, pork or possibly turkey; adjust the baking time. Served with cornbread and slaw.
- [1] In a shallow bowl, stir together chili pwdr, paprika, cumin, salt and pepper. Dredge meat with spice mix. Cover and marinate in the refrigerator for 1 hour or possibly overnight.
- Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole),heat one-third of the oil over medium high heat. Add in half the meat and sear till browned on all sides, 5 to 6 min; transfer to a plate. Sear remaining meat in another third of the oil. Set aside.
- Reduce heat to medium and add in rest of the oil; add in diced onion and celery and cook, stirring, till softened, 3 to 5 min. Add in garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute. Add in beer and bring to a boil. Cook, stirring, till liquid is reduced by half, 3 to 5 min.
- Add in tomatoes and their juice and bring to a simmer. Add in browned meat.
- Cover, transfer to the oven and bake for 1-1/4 hrs, or possibly till meat is very tender (up to 2 hours).
- Meanwhile, spray a nonstick skillet, place over medium high heat. Add in bell peppers and saute/fry till tender, 3 to 5 min. When the meat is tender add in the bell peppers, black beans and minced cilantro and parsley to the chili; cover- or possibly partially cover if the stew is too moist. Return pot to oven and bake another 15 min.
- Remove chili from oven. Throw away bay leaf. Stir in lime juice. Adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of lowfat sour cream and cilantro and parsley sprigs.
- MAKES 5 C. or possibly sufficient for 4 SERVINGS, EACH: 332.7 cals, 10.9 g fat (29.6%
- NOTES : Hi! decided to try which baked chili recipe. We used a sirloin beef steak (sale item, very lean). "Dry marinade" for 1 hour. Baked 1 hour then added the peppers and beans. Result: should have baked longer!-(
- I added more time to the recipe.
- The steak was chewy, but we used 1/3 less oil than the restaurant.
- So maybe it would be more tender with more oil. Recipe intended for venison - without oil, might come out tough, too. I was wrong about the beer- it was used to flavor the sauce, not tenderize the meat. Chili had "circle the oven kind of aroma" - might make good dish to serve at party cause you can put in the oven and forget for awhile. Also let it bake longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 490 | |
| Calories from Fat 172 | 35% |
| Total Fat 19.25g | 24% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 52mg | 17% |
| Sodium 640mg | 27% |
| Potassium 1592mg | 45% |
| Total Carbs 45.06g | 12% |
| Dietary Fiber 11.9g | 40% |
| Sugars 7.88g | 5% |
| Protein 35.72g | 57% |
