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Smokehouse Skirt Steak Chili

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Recipe courtesy of Smokehouse Tailgate Grill 
320 Mamaroneck Ave. • Mamaroneck • 914.341.1655
606 North Ave. • New Rochelle • 914.813.8686

 

Make 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.  

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