| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | Disney, Eat-lf, Meat, Soups and s | 4 | Servings |
INGREDIENTS
| 1 | T | Chili powder |
| 1 | T | Paprika |
| 1 | T | Ground cumin |
| 1/4 | t | Salt, or more to taste |
| 1/4 | t | Black pepper, or more to |
| taste | ||
| 1 | lb | Sirloin steak, trimmed cut |
| into 1/2" cubes | ||
| ts Canola oil | ||
| 2 | c Finely chopped onion | |
| 2 | c Finely chopped celery | |
| Garlic cloves, minced | ||
| 1 | c Jalapeno pepper, seeded and | |
| ts Dried oregano | ||
| md Bay leaf | ||
| 2 | c Beer, preferably dark | |
| oz Chopped tomatoes, juice | ||
| 1 | c Red bell peppers, seeded and | |
| c Cooked black beans, drained | ||
| tb Chopped fresh cilantro | ||
| tb Chopped fresh parsley |
INSTRUCTIONS
~----------------------A---------------------------- : -- minced : -- reserved ~----------------------B---------------------------- : -- diced (may be doubled) : Vegetable cooking spray : -- and rinsed : 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 <phannema@wizard.ucr.edu> on Dec 15, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 15.9mg
Sodium: 362.2mg
Potassium: 106.4mg
Carbohydrates: 15g
Fiber: 4.1g
Sugar: <1g
Protein: 7.5g