sides:
grilled zucchini slices
corn bread made in a cast-iron skillet on the grill (webber)
or my chili....
Cyclone Chili (My personal favorite, and one that many like) This recipe goes great with cornbread or Pan-Fried Tortillas (a few pages down)
TOOLS AND UTENCILES:
Grill – Not required, however HIGHLY recommended
Hickory Cookin Chunks or other Hickory smoking chips
Crock Pot (8 qt min) or large pot to place on grill
Cast Iron Fry Pan
Grill Safe pan (I use an old 9 x 13 cake pan)
Wooden spoon
Cutting Surface – Such as a butcher block
Large Knife – Do not fool around here. I use a 10” carver
Garlic Press (I use the one from Pampered Chef, I have also chopped these with a knife)
INGREDIENTS:
2 Lbs beef Chuck Steak
2-4 Tbsp. Olive Oil
6 or 7 fresh Jalapeno Peppers (Can use Habanero Peppers with caution)
1 Medium White Onion
½ Meduim Red Onion
2 Cloves Garlic
1 small 4-oz can of sliced Black Olives (Optional)
1 good sized sweet Green Pepper (can use two smaller, red or yellow also great to use)
8-10 Tomatillos (I have used regular tomatoes)
1 8-ounce can tomato sauce (I have used regular tomatoes that I pured with a food processor)
1 ½ cups beef broth (I generally use 3 bullion cubes and 1 ½ cups of hot water)
½ handful of fresh cilantro (this is about 3-4 Tbsp.)
1 Tbsp. Paprika (if you do not have paprika – see below)
2 Tbsp. Crushed cumin seeds (If you do not have crushed cumin seeds or paprika – Use 3 Tbsp of Chili Powder)
1 Tbsp dried oregano
1 Tbsp Dried Red Pepper Flakes
Salt
Black Pepper
Liquid Smoke - if you do not have a grill or ability to smoke the ingredients
DIRECTIONS:
For Cooking with a Grill
Fire up your Grill. This is a lesson in indirect cooking and smoking. If you are using a gas grill with two burners, turn the right on high, place hickory smoking chips (soaked in water for ½ hour – read the instructions on the bag) on top of the lava rock on the right side. IF you are using a wood-fired grill (recommended) or a charcoal grill, build a fire with the Hickory Cookin Chunks to the right.
After the grill is about 225F and smoke is starting to build, take the Beef and place on the cool side of the rack (left if you have been following the directions) It takes about 20 minutes per side of a ¾” thick steak to smoke and cook about ½ way.
After the beef is smoked, remove and allow to cool on counter for 10 minutes.
Slice the medium onion into half. Place onion into grill safe pan. Cut the Green Peppers in half, remove the seeds and place in same pan. Shell the Tomatillos, cut in half, and place in pan. Toss in the peppers.
Place the pan on the cool side of the grill and close the grill lid. You are adding smoke flavor to the veggies here. Watch the veggies, they only need 5-10 minutes with occasional stirring. You are looking for a smoke discoloration and to only slightly cook the veggies.
On the stove – Press or mince the garlic, add to the fry pan. Add ½ of the olive oil.
Back at the counter – Cut up the smoked beef into ½” to ¾” cubes. Place in fry pan with garlic and olive oil. Brown meat and cook for about 5 minutes. Pour pan contents into crock pot or large pot
Allow smoked veggies to cool enough to handle.
Cut onion into slivers – do not dice. Place onion in fry pan with remainder of oil.
Cut green pepper into slivers and place in fry pan with oil
Cut the jalapeno peppers – remove the seeds if you like it more mild. Keep the seed to increase the compression ratio. Add this to the onions and peppers. If you are using Habaneros – REMOVE THE SEEDS unless you are a sadist
Saute for a short time to just add a blackened edge – dump contents into crock pot.
Dice the tomatillos and place directly into the crock pot. – Allow the juices from the tomatillos to also get into the crock pot.
Add the beef broth, tomato sauce, oregano, paprika and cumin to the crock pot. Add ½ tsp. of salt and ¼ to ½ tsp. of black pepper. Add the pepper flakes.
Add the black olives
Allow to simmer on high for about 1 hour, stirring every ½ hour.
Add the fresh Cilantro – I use a kitchen scissors and cut right above the crock pot
Reduce heat and let simmer on low in crock pot for 2-3 hours.
For Cooking on the Stove (No Grill)
On the stove – Press or mince the garlic, add to the fry pan. Add ½ of the olive oil.
Back at the counter – Cut up the beef into ½” to ¾” cubes. Place in fry pan with garlic and olive oil. Brown meat and cook for about 15 minutes until beef is fully cooked. Pour pan contents into crock pot
Slice the medium onion into slivers – do not dice. Place onion into fry pan with remainder of olive oil. Cut the Green Peppers in half, remove the seeds. Slice into slivers and place in same pan.
Cut the jalapeno peppers – remove the seeds if you like it more mild. Keep the seed to increase the compression ratio. Add this to the onions and peppers. . If you are using Habaneros – REMOVE THE SEEDS unless you are a sadist
Saute for a short time to just add a blackened edge – dump contents into crock pot.
Shell the Tomatillos, dice the tomatillos and place directly into the crock pot. – Allow the juices from the tomatillos to also get into the crock pot.
Add the beef broth, tomato sauce, oregano, paprika and cumin to the crock pot. Add ½ tsp. of salt and ¼ to ½ tsp. of black pepper. Add the pepper flakes.
Add the black olives
Add liquid Smoke – Use your nose as a guide. It should smell like food being cooked over an open fire. This is the key if you are not using a grill.
Allow to simmer on high for about 1½ hour, stirring every ½ hour.
Add the fresh Cilantro – I use a kitchen scissors and cut right above the crock pot
Reduce heat and let simmer on low in crock pot for 2-3 hours.
Dice up the ½ red onion for a garnish. Serve with Corn Bread, or Pan-Fried Tortillas. Wash down with a Leine’s Creamy Dark or Big-Butt dopple boch
