Craving something warm this autumn? Whether you need a dish that will satisfy sports fans during the game or a meal to feed your family on a crisp fall day, this skirt steak chili recipe from Smokehouse Tailgate Grill should be your go-to. Not only is it easy to prepare, but it’s packed full of veggies and meat to keep you cozy and, if you’re lucky, leave you with leftovers for the next day.
While this skirt steak chili is wonderful on its own, it’s even better with a handful of sides and snacks. Need a few ideas? If you’re planning a game-day celebration, these sriracha wings and this hummus recipe are both top picks. If a sit-down dinner is more your style, pair your chili with this salad to start, then find your perfect sweet ending in the form of this mouthwatering apple crisp.
Recipe courtesy of Smokehouse Tailgate Grill
320 Mamaroneck Ave. • Mamaroneck • 914.341.1655
587 North Ave. • New Rochelle • 914.813.8686
Makes 10 8oz servings
5 lbs ground skirt steak
4 jalapeños, chopped
4 white onions, chopped
5 carrots, diced
1 bunch celery, diced
20 garlic cloves, sliced
6 oz tomato paste
1 cup plus 2 Tbsp Worcestershire sauce
2 cans Narragansett Lager
32 oz beef broth
6 Tbsp chili powder
¼ cup hot sauce
Shredded jack and cheddar cheese (optional)
Brown ground steak in a large pot and then remove from pot. Add vegetables to pot and cook until tender but not too brown. Add ground steak back to pot along with remainder of ingredients. Simmer until reduced by half, about 60 to 90 minutes. Serve with shredded jack and cheddar cheese sprinkled on top. Enjoy!