16-Times World Champion Sirloin Chili
This award-winning recipe features grilled porterhouse or filet mignon served with a deeply flavoured chilli sauce. The sauce is made by rehydrating dried ancho and chipotle chillies, then blending them with garlic, tomato sauce, beer, and a mix of spices including cumin and Mexican oregano. The mixture is simmered with masa harina to thicken before being spooned over slices of perfectly grilled steak. It serves six people and takes about 75 minutes to prepare.
Ingredients
- 6 whole dried ancho chiles
- 4 whole dried chipotle chiles
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1/2 cup tomato sauce
- 1 cup flat beer
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon dried Mexican oregano
- 1 tablespoon Worcestershire sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon masa harina (dissolved in 1/2 cup water)
- 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon
Method
- Place the dried chillies in a heatproof bowl and pour boiling water over them. Allow them to soak for 30 minutes until softened.
- While the chillies soak, cook the minced garlic in vegetable oil in a small skillet until it turns a golden colour.
- After soaking, remove the stems and seeds from the chillies and put them into a food processor or blender.
- To the blender, add the tomato sauce, beer, ½ cup of water, ground cumin, salt, dried Mexican oregano, Worcestershire sauce, brown sugar, and the cooked garlic.
- Blend everything together until completely smooth, then pour this puree into a saucepan.
- Mix in the masa harina dissolved in water. Bring the sauce to a simmer and let it cook for 3-4 minutes.
- Heat your grill and cook the steak to your preferred level of doneness.
- When ready to serve, slice the grilled steak into pieces about 1 ½ inches thick and ladle the warm chilli puree over each portion.
Nutrition (per serving)
Sodium1003500 mg
Recipe details
Category< 4 Hours
Authorratherbeswimmin
