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Categories: Healthy eating, Main courses

Steak chili

Steak chili
Glenn Koenig / Los Angeles Times

Dear SOS: Friends and I happened into Smitty's in Pasadena after the theater recently. It was a perfect night for their signature chili and corn bread specials. Not your ground beef variety, the chili seemed to be prepared with flank ... Read more

Total time: 2 1/2 hours | Serves 10 to 12
Note: Adapted from Smitty's Grill in Pasadena.
  • 2/3 cup corn oil
  • 2 onions, chopped
  • 2 tablespoons minced garlic
  • 2 shallots, minced
  • 2 jalapenos, minced
  • 2 tablespoons ancho chile powder
  • 2 tablespoons New Mexico chile powder
  • 1/4 cup dried oregano
  • 3 tablespoons cumin
  • 4 teaspoons salt
  • 1/4 cup tomato paste
  • 2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
  • 3 (14.5 ounce) cans diced tomatoes
  • 3 cups beef broth
  • 4 pounds flap meat, cut into large dice

Step 1In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapenos and saute until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Step 2Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 2 1/2 quarts of chili. While the chili is cooking, make the corn bread.

Each of 12 servings:
403 calories; 36 grams protein; 12 grams carbohydrates; 4 grams fiber; 24 grams fat; 6 grams saturated fat; 95 mg cholesterol; 5 grams sugar; 1,406 mg sodium.
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