Recipe source:
Cooking With Friends Kitchen
Ingredients
6 tablespoons olive oil
4 large onions, diced
8 cloves garlic, diced
4 cans black beans
3/4 cup cilantro, chopped
4 ears corn (or 2 cups frozen)
10 Poblano peppers
1 teaspoon chili powder
2 lbs. steak (your choice of cut)
2 teaspoons Tabasco sauce
3 shots Tequila
1/2 stick butter
1/4 cup white rice
2 quarts beef or chicken broth
1 quart water
3/4 cup finely chopped salsa
salt and pepper to taste
Directions
In large pot, such as a Dutch Oven, heat olive oil for one minute. Add garlic and onions and saute on high heat until tender. Cut corn from cob in long strips and break roughly into pieces. Add corn, beans, broth, water, chili powder and some salt and pepper, and reduce heat to medium.
Meanwhile, on an outdoor grill (can be done beforehand) flame-roast Poblano peppers on high heat until blackened, rotating occasionally. They will look burnt, don’t worry. Remove peppers. On high, sear steak for approximately two minutes on each side until char-grilled (brown and crispy on the outside, pink/rare on inside) Remove steak and finely slice into strips 2-3 inches long and place aside. Cut tops of Pablano peppers off and slice down the center. Scrape seeds out with knife. Then, scrape blackened skin off gently with flat edge of fork. Leave a bit of the charcoal on as it will add to the chili’s flavor. Slice peppers into quarter-inch width strips, about 4 inches long. Add peppers and steak to pot. Stir with wooden spoon.
Add Tabasco, butter, and stir. Add Tequila, 1/2 cup of the cilantro, rice and salsa and simmer until rice is tender, about 40 minutes. Sprinkle the remaining cilantro on top of each bowl before serving. This chili is often better the next day after the flavors have truly melded.
Serves
8-10