THERESA'S SHORT SKIRT STEAK BUZZARD'S BREATH CHILI TEXAS CHILI
I like to cook now and again. It can be most anything, but mainly I'm into Asian and Mexican or Southwest cooking. And I LOVE to grill. I'll add recipes to this page from time to time, and hope if you like one, you'll return the favor. I've got way too many cookbooks on the shelf and these days it's so much easier to find recipes on the internet. So, here I go.....
This recipe was lifted from a recipe known as Theresa's Short Skirt Steak Chili. You can guess why it caught my eye. Of course, subsequently I learned that it gets its name from skirt steak (flank steak), and I while I saw a photo of Teresa, I don't believe her skirt was short at all! Anyway, I made this first for my 45th birthday party. I grilled the steak as directed and part of the recipe (thankfully) was to nibble on the steak while continuing with the chili makings. Well, let me tell you, I'm not a raging carnivore, but if you're gonna eat meat, this is the way to go! It was so good it was a shame to put it into the chili. It's MUCH better all by itself! You really only need to know four things: 1) how to go to the grocery store, 2) how to stir soy sauce and honey together, 3) how to light a fire, and finally 4) how to enjoy the best tasting grilled meat I've ever found. C'mon, you can do it!
Yep, that's all. Now it helps to plan a day or two ahead. Don't come whining to me when you marinated it for 30 minutes and it didn't live up to my billing. Flank steak is one tough meat. It will help if you start the day before, and even better if it's the day before that. Blend the soy sauce and honey in a dish big enough to let the steak stretch out. Generously poke both sides of the meat with a fork to let the marinade in, and lightly score the steak against the grain a few times with a sharp knife on both sides. Cover and refrigerate for as long as you can stand it. One day, two days, three days...
It doesn't matter if you use charcoal or gas grill. I prefer to throw in a handful of mesquite chips but it's not necessary. The point, though, is to get it good and blazing hot and sear both sides at a high temperature for 2-3 minutes each side. Once you flip it, throw on the leftover marinade. After each side's been subjected to the inferno, cool the grill down and let the thing simmer at a lower temp for awhile. And flip it again for good measure. When you think it's done, slice into it to see if you're right. I'm always struck by how long it takes to cook!
This recipe is ridiculously simple. No spices, no herbs, not even salt and pepper. I serve it up with some grilled vegetables, and it makes an incredible base for steak fajitas. I only wish the chili recipe it's supposed to go into was as good, but then WHO CARES!
The name says it all.....
This recipe comes from retired Air Force Master Sgt. George Anderson, who spent about 10 years perfecting this recipe, and it subsequently took the 13th annual Golden Chili Pepper Award from the American Spice Trade Association. Could it be because it contains no less than nine spices, including a hefty measure of chili powder? It's actually a reasonably mild chili, and so for those more adventurous souls, add some ground red pepper. But PLEASE try it first as is. I like things plenty spicy but have never felt the need to alter what is listed below:
¾ cup chili powder
2 TBS. ground cumin
1½ tsp. garlic powder
1 tsp. crushed oregano leaves
½ tsp. ground nutmeg
½ tsp. curry powder
½ tsp. ground sage
½ tsp. crushed thyme leaves
¼ tsp. ground ginger
¼ tsp. ground cinnamon
4 TBS. olive oil, divided
4 lbs. boneless sirloin steak, cut into ½-inch cubes
1½ cups finely chopped onions
1½ to 2 cups water
8-ounce can tomato sauce
1 cube chicken bouillon
1 cube beef bouillon
1 ounce square semi-sweet chocolate
Now, this couldn't be more complex than Theresa's Short Skirt Steak, but all ya gotta do is respect the list of ingredients and know how to use measuring spoons. Now, listen up:
Combine chili powder and the nine spices in a small bowl. Heat 1
TBS. oil in a large pot until hot. Add about half the meat and cook, stirring
occasionally, until browned on all sides, about 4 to 5 minutes. Remove meat and any
accumulated juices to a large bowl. Repeat, using 1 TBS. oil and the remaining meat.
Add to meat in the bowl, again with all the juices.
In the same pot, heat remaining 2 TBS. oil. Add onions and cook, stirring
occasionally until crisp and tender (?), about 5 minutes. Return meat to the pot.
Add spice mixture, stirring to coat the meat. Then add meat juices, water,
tomato sauce and bouillon cubes. Bring to a boil, reduce heat and simmer uncovered
until sauce thickens, about 15 minutes, stirring occasionally (better left simmering for a
couple hours!). Serve topped with a tasteful grating of chocolate (about a 1/4 tsp
per serving). Makes 6 to 8 servings.
This is a pretty rich dish, and definitely feeds 8 along with cornbread, rice and refried beans. I once added beans to the chili and I must admit I ruined it. There are some good chilis out there with meat and beans, or just beans, but this one needs to be left as is. Enjoy!
A nice hearty, and somewhat hot chili. This was the first chili to disappear at my 45th birthday, among four recipes the guests had to choose from. And like most chili recipes, it ain't no big deal to do. Just don't cut corners on ingredients or time, and you can't go wrong:
vegetable cooking spray
2 lbs. lean beef brisket, cut into ½-inch cubes
2 cups chopped onion
1 cup chopped green bell pepper
3 fresh serrano peppers, seeded and finely chopped (about 1 TBS.)
3 cloves minced garlic
2 TBS. chili powder
1 tsp. ground cumin
½ tsp. dried whole oregano
¼ to ½ tsp. ground red pepper
1/3 cup masa harina or cornmeal
1 (14½-ounce) can whole tomatoes, undrained and chopped
1 (13¾-ounce) can beef broth
1 (12-ounce) can beer
¾ tsp. salt
¼ to ½ tsp. hot sauce
2 TBS. white vinegar
Coat a large Dutch oven with cooking spray over medium-high heat until hot. Add meat and cook 5 minutes or until browned. Drain well and set meat aside. In same pot, add onion, bell pepper, serranos and garlic; sauté 5 minutes until tender. Return meat to Dutch oven and add chili powder, cumin, oregano and red pepper. Stir well. Now sprinkle meat mixture with masa harina; stir well. Add tomatoes and next 4 ingredients; bring to a boil. Reduce heat and simmer partially covered 1-½ hours. Add vinegar and simmer partially covered for another 30 minutes. Yum yum! Great with cornbread to cool the mouth down.