Recipe - Baked Chili (California Grill)

SPICE RUB
1 tablespoon Chili powder
1 tablespoon Paprika
1 tablespoon Ground cumin
One fourth teaspoon Salt; or more to taste
One fourth teaspoon Black pepper; or more to
taste
1 pound Sirloin steak; trimmed, cut
into 1/2" cubes

A
3 teaspoon Canola oil
2/3 cup Finely chopped onion
2/3 cup Finely chopped celery
2 Garlic cloves; minced
One half cup Jalapeno pepper; seeded and
minced
2 teaspoon Dried oregano
1 md Bay leaf
2/3 cup Beer; preferably dark
20 ounce Chopped tomatoes; juice
reserved

B
One half cup Red bell peppers; seeded and
minced (may be doubled)
Vegetable cooking spray
1 cup Cooked black beans; drained
and rinsed
3 tablespoon Chopped fresh cilantro
3 tablespoon Chopped fresh parsley
tablespoon Fresh lime juice

OPTIONAL GARNISH
Reducedfat sour cream
Fresh cilantro sprigs
Fresh parsley sprigs

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 onethird 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 minced 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 1One fourth 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.

MAKES 5 CUPS or enough for 4 SERVINGS, EACH: 332.7 cals, 10.9 g fat (29.6%
cff) 8.2g fiber

Recipe by: Chef Pleau, California Grill at Disney, Florida /path

Posted to Digest eatlf.v097.n317 by KitPATh phannema@wizard.ucr.edu on
Dec 15, 1997