+
5 (1)

Healthy Eating, Mains

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
  • 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.

Note: Adapted from Smitty's Grill in Pasadena.

HAVE YOU TRIED


Candace Nelson’s Pavlova
Candace Nelson’s Pavlova

Passover cream puff shells
Passover cream puff shells

Chocolate chestnut cake
Chocolate chestnut cake

Coconut Curried Chicken
Coconut Curried Chicken

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Polenta gratin with mushrooms and Fontina
Bowl of red
Albacore crudo with caper berries
Branzino in vegetable minestrone