4x 12 oz. Rib Eye Steaks
2x Medium Yellow Onions
2x Jalapeno peppers
1/4 C. Cumin seed toasted and crushed
1/4 C. Dark New Mexico chili powder
1/4 C. Smoked paprika
1 Tbsp. Coriander seed crushed
2 tsp. Cayenne
3 Tbsp. Coarse salt
2 Tbsp. Cracked black pepper
3 Tbsp. Chopped garlic
6 Cans Ice Cold Pilsner Style beer
16 oz. Crushed San Marzano tomatoes
12 oz. Tomato puree
1/4 C. Tomato paste
1 C. Maseca (tamale mix)
Procedure:
Prepare a hot charcoal grill, combine crushed cumin seeds, chili powder, paprika, coriander and cayenne in small bowl. Crust the steaks with your dry rub and let rest for 15 minutes. Reserve any extra dry rub to season the chili.
You will only need 2 beers for the chili and the other 4 are for drinking while you’re making the chili...
Over the hot coals grill the dry rubbed rib eye steaks and the onions and peppers for 3 minutes on each side then move off to indirect heat and let rest for 30 minutes.
Cut the steaks and onions into 1/2 inch cubes and mince the jalapenos seeds and all.
In a large pot heat 2 T. olive oil and add the garlic, smoked onions, jalapeno and sauté for 4 minutes. Add the grilled steak and the remaining dry rub seasonings and sauté another 5 minutes. Add your wet ingredients and bring to a simmer. Allow to simmer stirring occasionally for 45 minutes. Add the Maseca and mix well, let simmer another 10 minutes.
Adjust seasoning and serve hot with chopped red onion, cheddar cheese, sour cream and more cold beers.
Type: Authentic Recipe
Author: Chef Todd Fisher
Restaurant: Sticks, Pebble Beach Resort, CA, USA
Source: http://www.pebblebeach.com/dining/the-inn-at-spanish-bay/sticks/featured-recipe