This Smokehouse Skirt Steak Chili Is Ideal for Fall in Westchester

When the temperatures drop, turn to this skirt steak chili recipe from Smokehouse Tailgate Grill for hearty flavors the family will love.

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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.

Before you begin, it’s important to set yourself up for cooking success. It all starts with getting a quality strip steak, so visit your local butcher shop for a top cut of meat. From there, make sure you’ve done the grocery store run and stocked up on all the ingredients so you’re not faced with making a potentially questionable ingredient substitution halfway through the cooking process (although we will add that chili is an incredibly versatile and forgiving dish to prepare).

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.

If this recipe intrigues you, but you don’t have cutesy bowls to serve the chili up in, we have you covered. There’s nothing better than slurping up a warm soup or bowl of chili from a colorful ceramic bowl. Additionally, if you need a hefty pot to cook and serve your chili in, check out this red cast iron Dutch oven.

Smokehouse Skirt Steak Chili

Course: MainCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

1

hour 

50

minutes
Total time

2

hours 

Serve your guests a bowl of warming and flavorful skirt steak chili this fall.

Ingredients

  • 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)

Directions

  • 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 the remainder of ingredients.
  • Simmer until reduced by half, about 60 to 90 minutes.
  • Serve with shredded jack and cheddar cheese sprinkled on top.

Recipe courtesy of Smokehouse Tailgate Grill 
320 Mamaroneck Ave., Mamaroneck; 914.341.1655
587 North Ave., New Rochelle; 914.813.8686
266 Route 202, Somers

Related: These Butcher Shops Are Musts for Top-Notch Meat in Westchester

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