- 3 lbs (1.36 kg) boneless blade steak or other type of simmering cut like cross rib or short rib
- 1/2 cup (120 mL) canola or vegetable oil, divided
- 7 tbsp (105 mL) Ted Reader BBQ Bone Dust BBQ Seasoning Rub (my spice has 13 different herbs and spices with notes of cumin and chili, perfect for this chili recipe)
- 1 can (473 mL) plus ½ cup (120 mL) craft beer
- 1 large, sweet onion, diced (you need about 2 cups/475 mL)
- 2 poblano or green peppers
- 2-4 jalapeno peppers, seeded and finely chopped if you want the chili to be spicy hot then add some other types of hot chili peppers to give your chili a boost (red bird, hbanero, scotch bonnet, serrano chili)
- 6 cloves garlic, minced
- 6 slices of thick cut bacon, diced
- 4 pieces chipotle chilies in adobo sauce
- 3 tbsp (45 mL) tomato paste
- 1/3 cup (80 mL) condensed canned beef broth
- 1/3 cup (80 mL) BBQ sauce
- 1 x 14 oz can (398 mL) diced tomatoes, do not drain
- Salt and freshly ground black pepper to taste
- Toppings (optional)
- 1/4 cup (60 mL) sour cream
- 1 cup (240 mL) shredded nacho cheese
- 1 green onion, finely chopped
- Hickory sticks
- 1 bunch fresh cilantro, chopped
- Brush the blade steak all over with oil. Rub with 4 tbsp (60 mL) of barbecue seasoning, pressing the spices into the meat so it adheres. Place the seasoned blade steak into a self-sealing plastic bag, add a can of craft beer. Seal it up and gently massage. Refrigerate for 8 hours or overnight, massaging the meat occasionally to get the flavour in.
- Remove steak from craft beer marinade and pat dry with paper toweling. Discard marinade. Add a little more barbecue seasoning rub.
- Fire up your grill and get it nice and hot, about 500°F plus (260°C plus).
- Quickly sear the meat on all sides, should not take much longer than 1-2 minutes per side.
- Remove from heat and allow to cool slightly
- Dice the grilled blade steak into ½ to 1-inch (1.4 -3.8 cm) cubes and place into a bowl. Add 2 tbsp (30 mL) of each oil and bone dust BBQ seasoning and mix well, set aside
- Chop onion and peppers, mince garlic and set aside.
- Heat a large fry pan over medium heat and add diced bacon. Sauté for 4 to 5 minutes stirring occasionally until the bacon is just starting to crisp.
- Increase heat to medium high and add diced grilled blade-steak. Quickly sear for 1 to 2 minutes, remove steak and bacon from pan and place into Dutch oven.
- In the same pan add 3 tbsp (45 mL) of oil and sauté the onions, peppers, and garlic for 1 to 2 minutes, stirring occasionally until tender. Add 2 tbsp (30 mL) of Bone Dust and continue to cook for another 2 minutes to cook the spices. Add chipotle chilies and tomato paste and stir.
- Add 1/2 cup (120 mL) beer and beef stock and bring to a boil. Remove from heat and pour mixture over steak and bacon in a Dutch oven.
- Add BBQ sauce, diced tomatoes to the Dutch oven and stir. Cover and heat in preheated 325°F (166°C) oven for 2 hours, stirring occasionally, until meat is fork tender.
- Season to taste with salt and freshly ground black pepper and if you want it a little spicier add a few dashes of your favorite hot sauce. To serve top chili with sour cream, shredded cheese, green onions, and hickory sticks and chopped fresh cilantro
- Makes approximately 17 cups (4 L).
Tip: if using your slow cooker cook, covered, on low for 8 hours. If using an instant pot, the chili should be ready in 30 minutes.
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