Charred NY Strip Beer Chili
Dry-brined New York strip and lean ground beef charred on the Blackstone, then simmered with reduced Modelo, fire-roasted tomatoes, a sun-dried tomato base and three red chiles, finished with Hatch green chile. The steak goes in only for the last 30 minutes, so it stays juicy instead of turning into stew meat.
Creator Verified
- 20 min
- Prep
- ¾ hr–overnight (hands-off dry brine)
- Marinate
- ~1 hr 30 min (about 30 min on the griddle, 1 hr on the stove)
- Cook
- 27
- Ingredients
- serves 8
- Yield
Ingredients
Servings
Tap an ingredient to check it off
Steak dry brine
On the griddle
Chili base
To finish
Steps
- Dry-brine: pat the steaks dry and season all over with the kosher salt and coarse pepper. Rest uncovered at least 45 minutes at room temperature, or overnight on a rack in the fridge for the best crust.
- Puree: blend the sun-dried tomatoes with about ½ cup of the broth until smooth. If they're dry-packed, soak them in the warm broth for 10 minutes first. Set aside.
- Fire up the Blackstone: heat the griddle on high until ripping hot, about 10 minutes. Leave one zone on medium for the vegetables.
- Sear the steaks whole: oil the hot zone and sear the steaks without moving them until deeply crusted, 2–3 minutes per side. Leave the centers rare — they finish in the skillet. Rest them on a board.
- Char the vegetables: on the medium zone, cook the onions, bell pepper and jalapeños in the remaining oil until softened with charred edges, about 8 minutes.
- Brown the ground beef: on the hot zone, smash and brown the ground beef, about 7 minutes. Scrape the beef and vegetables into a very deep skillet. Splash a little of the beer on the griddle and scrape the browned bits into the skillet.
- Cube the steak: cut the rested steak into ½–¾ inch cubes. Cover and set aside with its juices.
- Bloom the spices: set the skillet over medium heat. Stir the garlic and tomato paste into the meat mixture and cook 1 minute until the paste darkens. Add all the chili-base spices, including the first teaspoon of Hatch, and stir constantly for 1 minute until fragrant.
- Reduce the beer: pour in the rest of the Modelo and scrape the bottom. Simmer briskly until reduced by about a third, 6–8 minutes.
- Simmer the base: stir in the sun-dried tomato puree, fire-roasted tomatoes and remaining broth. Bring to a boil, then drop to a gentle simmer, covered with a small gap for steam. Simmer about 20 minutes, stirring occasionally.
- Add the steak: stir in the cubed steak and its juices. Keep at a gentle simmer, partly covered, about 20 minutes, until cooked through and tender. Add a splash of standby broth only if it looks too thick.
- Thicken and finish: remove the lid. Whisk the masa harina with a few spoonfuls of the hot liquid and stir it in with the remaining Hatch powder. Simmer uncovered about 10 minutes until thickened. Taste and adjust the salt — more Hatch for heat, more ancho for depth.
- Serve hot with sour cream, diced raw onion, cheddar, sliced jalapeño and a squeeze of lime.
Substitutions
- Kashmiri chile powder → pasilla chile powder, 2 tsp (darker and earthier)
- Want Kashmiri's color with pasilla's depth → add ½ tsp unsweetened cocoa with the spices
Rachel's tips
- Why the rub is just salt and pepper: ground chiles and cumin scorch on a ripping-hot griddle and turn bitter. The steak picks up all the chile flavor in the skillet.
- Keep the simmer gentle. Strip steak is lean, so a hard boil or a long cook makes it tough.
- Hatch heat varies. If your Hatch powder is labeled hot, start with ½ tsp at each stage.
- Salt at the end. The broth and both kinds of tomatoes add salt, and the flavors concentrate as the liquid reduces.
- Avoid bare cast iron for the tomato-and-beer simmer; enameled cast iron, stainless and nonstick are all fine.
- Like most chili, it tastes even better the next day.
Equipment
Blackstone griddle, very deep skillet with lid (not bare cast iron), blender
Watch the video
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Recipe by Rachel · From TexMex Mashup on YouTube · Contains: gluten (beer); contains alcohol (largely cooked off); dairy (toppings)