Miami Heat Chili Recipe
Miami heat chili is a fiery and spicy chili made with round and chuck steak cubes. Prepared with a beer and tomato sauce base, the miami heat chili has garlic, chili powder, paprika, red and black pepper to taste. Loaded with hot spices, it is herbed with oregano for a hint of herby freshness.
Ingredients
| Vegetable oil | 5 Teaspoon, divided | |
| 1 pound round steak, cut into 1-inch cubes | ||
| 1 pound boneless chuck steak, cut into 1-inch cubes | ||
| Chili powder | 3 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| 1 tablespoon instant minced garlic | ||
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Paprika | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Tomato sauce | 1 Can (10oz) | |
| Beer | 1 Can (10oz) | |
| Water | 1 1/2 Cup (16 tbs) | |
Directions
In Dutch oven or large saucepot, heat 2 teaspoons oil until hot.
Add meat, a few pieces at a time; cook and stir until browned on all sides.
Remove meat from Dutch oven; repeat until all meat is browned.
Set aside.
Heat remaining 3 teaspoons oil until hot.
Add chili powder, cumin, garlic, oregano, paprika, and red and black peppers; cook and stir 1 minute.
Remove from heat.
Stir in tomato sauce, beer, water and reserved meat; bring to a boil.
Reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.
Add meat, a few pieces at a time; cook and stir until browned on all sides.
Remove meat from Dutch oven; repeat until all meat is browned.
Set aside.
Heat remaining 3 teaspoons oil until hot.
Add chili powder, cumin, garlic, oregano, paprika, and red and black peppers; cook and stir 1 minute.
Remove from heat.
Stir in tomato sauce, beer, water and reserved meat; bring to a boil.
Reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.
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