© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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I came up with this to use up some steaks I had smoked a little too much in my smoker. I based the ingredients on what some old cowboy might have on hand o'er there in his chuckwagon. Now I make it all the time. Its spicy and delicious!
2 pounds steak
2 poblano chiles
1 tablespoon chili powder
mesquite wood chips
10 small hot dried chilies
½ dried anaheim chile
1 large onion
6 garlic cloves
1 7 ounce can tomato sauce
1 15 ounce can black beans
1 15 ounce can French onion soup
1 15 ounce can beef broth
1 12 ounce can beer
2 tablespoons red wine vinegar
2 teaspoons crushed cumin seeds
2 teaspoons crushed black pepper
1 teaspoon oregano
½ teaspoon sage
Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them.
Skin the peppers and roughly chop, and chop the steak into 1 inch square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp. Chop the onion and garlic and sauté in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak — everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!