ART’S WEEKEND CHILI
Here is an Art weekend recipe, for which he gave himself a solid B+!
Ingredients
1 lb beef tips
One teaspoon of Kosher salt, one teaspoon of pepper, and 3 tablespoons of flour for dredging the meat
3 tablespoons of olive oil
2 links of chorizo sausage - casing removed
¾ cup of red wine
One can of diced tomatoes - keep juices
One can of black beans - drained and rinsed
3 celery stalks, diced
3 medium carrots, peeled and diced
One small white onion, diced
6 cloves of garlic, minced
1 teaspoon chili powder, more to taste
1 teaspoon of cumin
½ teaspoon of chipotle
Shredded pepper jack cheese for serving
Prep
Put the kosher salt, pepper, and flour on a deep plate and mix.
Dredge all sides of the beef tips in the mixture.
Add the olive oil to a Dutch oven and heat until shimmering.
Add the beef tips and sear on all sides, about three minutes.
Remove the beef tips and put them on a plate to rest.
Add the onions, celery, carrots, and garlic to the Dutch oven and cook until the onions are translucent and the vegetables start to soften. Add the chili powder, cumin, and chipotle and cook until fragrant.
Add the chorizo and cook until browned.
Add the wine and reduce while scraping any leftover bits of beef tips and chorizo from the bottom of the oven.
Add one cup of water, the diced tomatoes with their juices and the beans.
Return the beef tips to the Dutch oven.
Bring to a boil then reduce heat and simmer for about 40 minutes, or until the beef tips are tender.
Serve with the pepper jack cheese on top.