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Baked Chili - California Grill Recipe
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To make Baked Chili - California Grill you will need
Ingredients
| | SPICE RUB | | | | 1 | tablespoon | Chili powder | | 1 | tablespoon | Paprika | | 1 | tablespoon | Ground cumin | | 1/4 | teaspoons | Salt; or more to taste | | 1/4 | teaspoons | Black pepper; or more to taste | | 1 | pound | Sirloin steak; trimmed, cut into 1/2" cubes |
| | A | | | | 3 | teaspoons | Canola oil | | 2/3 | cups | Finely chopped onion | | 2/3 | cups | Finely chopped celery | | 2 | | Garlic cloves; minced | | 1/2 | cups | Jalapeno pepper; seeded and minced | | 2 | teaspoons | Dried oregano | | 1 | medium | Bay leaf | | 2/3 | cups | Beer; preferably dark | | 20 | ounces | Chopped tomatoes; juice reserved |
| | B | | | | 1/2 | cups | Red bell peppers; seeded and diced (may be doubled) | | | Vegetable cooking spray | | 1 | cup | Cooked black beans; drained and rinsed | | 3 | tablespoons | Chopped fresh cilantro | | 3 | tablespoons | Chopped fresh parsley | | tablespoons | Fresh lime juice |
| | OPTIONAL GARNISH | | | | | Reduced-fat sour cream | | | Fresh cilantro sprigs | | | Fresh parsley sprigs |
Instructions
VENISON CHILI as served at the California Grill located at Disney's
Contemporary Resort in Lake Buena Vista, Florida. Eating Well magazine Nov
1997. Original recipe used more oil and trimmed venison from the leg or
shoulder. We tested with lean beef sirloin steak; nut brown ale; roasted
green chili peppers. VARIATIONs: Suitable for lean lamb, pork or turkey;
adjust the baking time. Served with cornbread and slaw.
[1] In a shallow bowl, stir together chili powder, paprika, cumin, salt and
pepper. Dredge meat with spice mixture. Cover and marinate in the
refrigerator for 1 hour or overnight.
Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole),
heat one-third of the oil over medium high heat. Add half the meat and sear
until browned on all sides, 5 to 6 minutes; transfer to a plate. Sear
remaining meat in another third of the oil. Set aside.
Reduce heat to medium and add rest of the oil; add diced onion and celery
and cook, stirring, until softened, 3 to 5 minutes. Add garlic, jalapeno,
oregano and bay leaf; cook, stirring, for 1 minute. Add beer and bring to a
boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add
tomatoes and their juice and bring to a simmer. Add browned meat. Cover,
transfer to the oven and bake for 1-1/4 hours, or until meat is very tender
(up to 2 hrs).
Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell
peppers and saute until tender, 3 to 5 minutes. When the meat is tender add
the bell peppers, black beans and chopped cilantro and parsley to the
chili; cover-- or partially cover if the stew is too moist. Return pot to
oven and bake another 15 minutes.
Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust
seasoning with salt and pepper. Serve in bowls, garnished with a dollop of
sour cream and cilantro and parsley sprigs.
Enjoy your Baked Chili - California Grill
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Sun 24 Aug 2008
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