Chipolte Ribeye Chili

This sweet and smoky award-winning recipe was created in the kitchens of Michael Underhill and Joe Veen. Joe and I first made this for the superbowl two years ago, and it is incredible.

Chipolte Ribeye Chili
2 8oz. Ribeye Steaks
Montreal Steak Seasoning
1 large yellow onion, medium dice
4 cloves garlic, finely chopped or pressed
1 - 15oz can Joan of Arc dark red kidney beans, drained
1 - 15oz can Joan of Arc light red kidney beans, drained
1 - 15oz can tomato sauce
1 - 15 oz can of diced tomatoes, with liquid
1 - 6oz can tomato paste
1 - 7oz can San Marcos Chipotle Peppers in Adobo Sauce, divided
1 T. Dark brown sugar, packed
2 T. Black strap molasses
1 T. Liquid Smoke
1 or 2 T. Chili Powder to taste
½ T. Cumin
½ T. Worcheshire Sauce
1 T. Soy Sauce
1 T. or more salt to taste
½ T. Black pepper
1 T. Butter or Margarine

Sour Cream mixed with a fine chopped Chipotle as garnish.

Let the Ribeyes stand at room temperature for an hour, sprinkling both sides liberally with Montreal Seasoning. Broil them for 6 minutes a side or medium rare, remove from oven, let rest.

In a stock pot, heat butter to near browning over medium high heat and add the onion and garlic, sautéing till they become translucent and beginning to brown, reduce heat to medium low and cook till they become caramelized. Return heat to medium high and add tomato paste, it’s OK if it browns lightly on the bottom and sticks, that’s what you want, the development of sugars in the tomato paste. Deglaze the pan with the tomato sauce and diced tomatos, scraping the bottom and releasing the sugars.

Add the beans, molasses, liquid smoke, chili powder, cumin, Worcheshire, soy sauce, pepper. Season with half the salt, add more nearer to serving if your taste calls for it. Chop the Ribeyes in half inch cubes and add them, add any drippings from your broiling pan to the chili.

Fine chop the Chipotles, 2 is a small amount of heat, more flavor than real spiciness. Adding four would be one alarm, six would be two alarm, eight would be three alarm, and a really hot four alarm would be the entire can, adjust to taste, there’s about 15 in one can. Bring the chili to a boil then reduce to a low simmer, letting simmer for 2 hours.

Factoid: Chipotles are smoked dried jalapenos, reconstituted in the Adobo sauce. If you’ve got some leftover Chipotles, as I always do, try one chopped in scrambled eggs the next day, they’re amazing.