Tuesday, September 24, 2013

Whiskey Jack's Down Home Steak Chili in Just 30 Minutes


I am pretty sure every midwestern man is a meat and potatoes lover.  Chad grew up in Iowa with a love  of hearty meals.  You know those stick to your ribs kind of dinners that after you eat leave you feeling completely satisfied.

As fall is upon us I have been working on some chili recipes and although I may be perfectly content with my Italian Chili or Hearty Vegetarian Chili, Chad is not! Naturally, I set out to make him the most satisfying chili that I could think of. 

With flavor profiles dancing in my head I imagined myself cooking in an old farmhouse in Iowa with Chad (my rugged cowboy) out working the land.  I would spend the entire day preparing a chili so satisfying that he would sigh with utter delight after devouring several bowls.

Well, truth be told Chad is more of a rocker than a cowboy, but none the less after devouring multiple bowls of my Whiskey Jack's Down Home Steak Chili he did sigh with utter contentment and I grinned from ear to ear.  Unlike my daydreaming self, I don't have all day to cook.  This baby was ready in just 30 minutes!

A bowl full of smoky, spicy chili beans is joined with the flavors of seared steak and whiskey to create the ultimate steak chili!

Dinner's Ready!
With love from our kitchen table to yours!  XO

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30 Minute Whiskey Jack's Down Home Steak Chili
makes 8 cups

2 pounds thick cut steak, cut into ½-¾” pieces
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1½ cups Jack Daniels Whiskey*
3 (15.5 ounce) cans S&W Chili Beans
1 (15.5 ounce) can kidney beans, rinsed and drained
1 teaspoon smoked paprika
1 teaspoon New Mexico chili powder
1 teaspoon Worcestershire
2 jalapenos (minced), seeded and deveined

Heat a large (12 quart) pot over high heat.  Once it you can feel the heat with your hand, add oil.  Add steak and sprinkle with salt and pepper.  Cook until steak is browned on all sides stirring occasionally.

Meanwhile prepare ingredients.

Add jalapenos.  Toss to combine.  Add whiskey.  Allow to boil for about 3 minutes.  Add remaining ingredients.  Stir to combine.  Reduce to simmer, cook for 10 minutes.  Serve and enjoy!

COOK'S NOTE:  You can substitute 12 ounces of beef broth for the whiskey, but it will change the flavor.  It does make one heckofa delicious steak chili though!


Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

5 comments:

  1. I love a good chili and Jack and I are friends from way back. Sounds perfect to me! Good one Donna and so beautiful.

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    Replies
    1. I don't know why I never thought of using Jack in cooking. I am so glad it finally occurred to me, because we have been having so much fun these last few months!

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  2. Replies
    1. Awww, I need a LOVE button! Bet your cowboy loves chili, huh?

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  3. I made this today. Oh, was it good!!

    ReplyDelete

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