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Steak chili

Time 2 hours 30 minutes
Yields Serves 10 to 12
Steak chili
(Glenn Koenig / Los Angeles Times)
1

In 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.

2

Stir 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.

Adapted from Smitty’s Grill in Pasadena.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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