Delicious Grilled Steak Chili Recipe | Easy & Flavorful

INGREDIENTS

4 tablespoons minced garlic 1/4 cup corn oil 3 cups chopped onion 1 can (14-1/2 ounces) beef broth 3 cans (14-1/2 ounces each) Mexican-style diced tomatoes with chilies, undrained 2 cans (14-1/2 ounces each) crushed tomatoes 1/4 cup plus 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano leaves 1 teaspoon ground black pepper 4 pounds beef steak (preferably ribeye) 1/4 cup masa harina (corn flour) or yellow cornmeal (optional) Minced cilantro, sliced green onions and sliced ripe olives for garnish

PREPARATION:

1. Place garlic and oil in large stock pot over low heat. Add onion; cook and stir 5 minutes. Stir in beef broth, tomatoes, chili powder, cumin, oregano and pepper. Bring to a boil. Stir and reduce heat; cover and simmer 1 to 2 hours or until thick.
2. Preheat grill or broiler. Grill steak about 8 minutes or until just browned on both sides. Let stand 15 minutes. Cut steak into 2X1/2-inch strips on rimmed cutting board. Stir steak and reserved juices into chili; heat 5 to 10 minutes. If a thicker chili is desired, slowly sprinkle in masa harina or corn meal; cook and stir 12 to 15 minutes or until thickened. Garnish with cilantro, onions and olives.

This recipe appears in: Mexican