Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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SOUTHWESTERN STEAK CHILI
Contributed by: Marci Lexa
1 package chipotle marinade mix
2 6-8 oz. New York strip steaks
3/4 large red bell pepper
3/4 large green bell pepper
3/4 large red onion
1 15 oz. can seasoned black beans
1 15 oz. can chili beans, medium or hot
3/4 cup black bean and roasted corn salsa
3/4 cup pico de gallo
3/4 cup salsa verde, medium
2-4 tsp. chili powder (to taste)
Salt to taste
1 12 oz. can or bottle beer or ale
toppings: additional black bean and corn salsa, shredded cheddar cheese, tortilla chips
Mix chipotle marinade according to package directions and marinate meat in pan or large plastic bag.
Let grill of a medium burner start heating. Chop vegetables into 1/2 inch cubes. Put all of the ingredients except the steak in a pot on the hot burner to start the chili.
Grill steak on high heat on an open grill until medium rare. Remove from heat and dice meat in 1/4- to 1/2-inch cubes and add to chili. Bring chili to a slow boil and reduce heat.
Simmer, loosely covered, for at least two hours, stirring as needed to avoid sticking. Top with fresh black bean and corn salsa and shredded cheddar cheese, and offer tortilla chips when serving.
Chicken or turkey may be substituted for the steak. They should be grilled slowly on medium heat until internal juices run clear.
(This recipe was contributed as part of a "Cook of the Week" feature.)