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Wednesday, December 10, 2014

Spicy Chipotle Skirt Steak Chili

It's been balmy and mild out for almost-mid-December. No complaints here, as the one snowfall we've had so far had me creeping down Sunnyside Hill sideways for awhile before I gained traction on State Street. Maybe I'll need snow tires after all? Stomping into work that day felt like familiar deja vu. I'm not ready for another round of winter here in ice-slicked and hilly Pullman. And I'm too stubborn for those $900 snow tires anyway. You know, if we all just paid half of that in taxes we could just have the roads plowed in the winter and be done with it. 

Pullman is clearly not a democracy.

Anyway, considering the warmish weather, I didn't have a reason to start craving chili. But there I was at work yesterday thinking about all the things I had back home that I could build into a hearty stew: chipotles in adobo sauce. A skirt steak. Avocado.

I have a hard time staying focused sometimes.

Anyway, I researched a few recipes for inspiration and ran to Dissmore's IGA after work to bulk up on whatever I might be missing (read: beans). I was home and had dinner done in under an hour. Too bad Rob was stuck at school for another 2 hours after that. I guess it gave the flavors time to mellow.

I'd recommend this recipe only if you really like spicy food. Most recipes called for only one of those chipotles, but because it comes in that cute little can that isn't really dividable, I just threw the whole thing in there. The heat is strong, but enjoyable in that way where you keep eating more in order to keep your mouth from that burning thing called oxygen, and the next thing you know you ate it all too fast but you feel sooo satisfied and ready for a bear nap.

I may or may not be battling a mild case of sadness with food and sleep.

Anyway, enjoy the chili!

Spicy Chipotle Skirt Steak Chili with Avocado Topping

1 red onion
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can white beans, rinsed and drained
1 small can of chipotles in adobo sauce
1lb skirt steak, cubed into small pieces
ground cumin
lime juice
2 avocados


Add onion to a food processor and chop to a small dice. Set aside.
Add 1 can of the black beans, tomatoes and chipotles to the food processor and process until smooth. Set that aside too.
Heat a small amount of oil in a dutch oven over high heat. Add steak and cook, stirring, until all the raw color is gone. Remove and set aside.
Add all but about 2 tbs of the red onion to the now empty pan. Season with salt. Cook about 3 minutes, then reduce heat to medium. Season onion with cumin to taste. Add the chipotle mixture along with the white beans, the black beans and the steak. Simmer until the husband gets home. Off the heat, add lime juice, cilantro and salt and pepper, if needed. 

For the avocado topping: mix the remaining onion with 2 diced avocados seasoned with lime juice, cilantro and salt. Top chili bowls with the mixture.

You can also add tortilla chips, sour cream and shredded cheddar to help cool the spicy chili. I only had cheese on hand, but it was glorious.

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