Just like the good old chili you remember but better. Choice rib eye, banana peppers, and served in an Italian bread bowl. For the complete Philly experience top with white American cheese!
Cheesesteak Chili
8
servings30
minutes2
hoursKeep the screen of your device on
Ingredients
1 1/2 lb thinly sliced rib eye
1 large onion
4 cloves garlic, crushed
2 – 28 ounce cans (56 ounces) whole tomatoes
1 cup tomato puree
1 bottle dark beer
2 medium stalks celery (about 2 cups)
4 tablespoons chili powder
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
6 hot cherry peppers, sliced (add more if you like it HOTTER!)
1 – 15 ounce can red beans, drained
1 – 15 ounce can black beans, drained
1/2 cup cheddar/jack cheese blend
1 round Italian bread loaf (optional)
Directions
- Cook and stir rib eye, onion and garlic in 6-quart dutch oven until meat is light brown.
- Add chili powder, salt, and sugar. Mix well.
- Stir in tomatoes (with liquid), celery, Worcestershire sauce, tomato puree, beer, and peppers.
- Prepare Weber grill for indirect cooking.
- Place dutch over on grill away from coals. Add a handful or pre-soaked mesquite chips to charcoal.
- Heat uncovered to boiling; continually adding chips; reduce heat. Cover and simmer 1 hour.
- Stir in beans. Heat to boiling; reduce heat.
- Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)
Notes
- *Optional- Serve in hollowed out Italian bread loaf. Sprinkle with cheese blend.
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