Philly Cheesesteak Chili
Serves 6-8
Time: 2 days

Ingredients

(6) 6” round loaves of sourdough bread

5 lbs well-trimmed boneless beef chuck or short rib

2 Medium Onions

1 head of garlic (about 16 cloves) peeled, chopped

1/3 c anocho chilies, ground

¼ tsp ground cinnamon

½ tsp ground allspice

2 T. ground cumin

¼ tsp ground clove

1 T. coco

1 (12oz) bottle of dark beer (stout or brown ale)

2c beef stock

1 (28oz) can diced fire-roasted tomatoes

2 tsp dried oregano

2 tsp kosher salt

2 T tomato paste

3 T masa (corn meal)

 Chili Toppings

2 Lg Onions, thinly sliced

1 Green Pepper julienned

1 Yellow Pepper Julienned

1 tsp chopped garlic

½ tsp salt

2T olive oil (pure)

 2 c grated sharp cheddar cheese

½ c green onions (scallions) thinly chopped

1 c sour cream

1 ripe avocado sliced

1 lime- cut into wedges

 Instructions

 Chili: begin day before serving

Heat 1 tablespoon oil in large pot over medium-high heat.  Add 1/3 of beef sprinkle with salt.  Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times adding 2 more tablespoons of oil and the beef. 

1. Reduce heat to medium. Add 1 tablespoon oil and chopped onions.

2. Saute until soft and translucent, about 8-10 minutes.

3. Add garlic; stir for 1 minute.

4. Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir until fragrant, about 1 minute.  

5. Add beer; stir 1 minute, scraping up brown bits. Return beef and juices to pot.  

6. Add tomatoes with juice, 2 cups of beef stock, oregano and 2 tsp of kosher salt.

7. Bring chili to boil.

8. Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender 2-2 ½ hours.

9. Cool 1 hour, then chill uncovered until cold.

10. Cover; chill overnight.

11. Spoon fat from chili. Bring chili to simmer over medium heat.  

12. Stir in tomato paste

13. Sprinkle masa over; stir to blend

14. Simmer uncovered until thickend and beef is very tender, stirring often and adding water by ¼ cupful if too thick, about 30-45 minutes

15. Now it is ready to serve.

Philly Cheesesteak Fried Onions + Peppers

(make these within the last 15 minutes of finishing the chili)

1. Over medium-high heat; heat 2 T olive oil

2. Add onions and sauté until they begin to brown

3. Add peppers

4. Sauté until onions are brown and caramelized and peppers are slightly charred.

5. Add garlic and sauté for 1 -2 minutes.

6. Remove from heat and place in bowl.  Cover with foil until ready to use.

Bread Bowl:

(prep these while finishing the chili)

Set round loaves of bread (boules) onto a cutting board.  Using a bread knife, carefully cut off the top of the bread about 2/3 from the bottom of the bread. Then using a small bread knife or serated knife, cut the inside of the bread out.  Use your hands to pull out the middle to create a bowl.  Save the top of the bread. Set aside. While you re-heat the chili.

 To Finish the Chili:

• Ladle chili into bread bowl

• Top with fried onions + peppers and cheddar cheese.

If you would prefer a simpler bowl of chili; ladle into bowl, top with desired condiments and serve with cornbread or pretzel.

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