Baked Chili (California Grill)

Title:
Baked Chili (California Grill)

Yield:
4 Servings

Categories:
Disney,
Eat-lf,
Soups,
Meat




Ingredients:




---------------------------------SPICE
RUB---------------------------------


     1 tb Chili powder


     1 tb Paprika


     1 tb Ground cumin


   1/4 ts Salt; or more to taste


   1/4 ts Black pepper; or more to


          -taste


     1 lb Sirloin steak; trimmed, cut


          -into 1/2" cubes





-------------------------------------A-------------------------------------


     3 ts Canola oil


   2/3 c  Finely chopped onion


   2/3 c  Finely chopped celery


     2    Garlic cloves; minced


   1/2 c  Jalapeno pepper; seeded and


          -minced


     2 ts Dried oregano


     1 md Bay leaf


   2/3 c  Beer; preferably dark


    20 oz Chopped tomatoes; juice


          -reserved



-------------------------------------B-------------------------------------


   1/2 c  Red bell peppers; seeded and


          -diced (may be doubled)


          Vegetable cooking spray


     1 c  Cooked black beans; drained


          -and rinsed


     3 tb Chopped fresh cilantro


     3 tb Chopped fresh parsley


       tb Fresh lime juice



------------------------------OPTIONAL
GARNISH------------------------------


          Reduced-fat 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 one-third 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 diced 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 1-1/4 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 eat-lf.v097.n317 by KitPATh 
on


 Dec 15, 1997