Hokies Tailgate Three Beans Steak Chili by Executive Chef Chang Lei Yun
A perfect dish for a tailgate party or any other occasion, this combination of beans, steak and spice is big on the Virginia Tech campus. Serves 8
1.5 # Sirloin Steak, cut into ¾” thick slices
1 ea 16 oz Can Red Kidney Beans Rinsed
1 ea 16 oz Can Black Beans Rinsed
1 ea 16 oz Can Northern Beans Rinsed
4 Slices of Bacon Diced
1 ea Red Onion Diced
4 Cloves Garlic Minced 3 tbsp Dark Chili Powder
1 ea Bell Pepper Diced 1 tbsp Ground Cumin
1 ea Jalapeno Minced 1 tbsp Smoked Paprika
1 ea 28oz Can Chopped Tomatoes 1 tbsp Onion Powder
1 ea 4oz Can Diced Green Chilies 1 ea Bay Leaf
4 oz Tomato Paste 1 tsp Cayenne Pepper
12 oz Dark Beer 1 cup Shredded Cheddar
Salt and pepper slices of steak and char grill to medium. Remove from grill and dice steaks into ¾” cubes and save the juices.
In heavy bottom pot/Dutch oven on medium high heat, render bacon until slightly crispy. Add grilled steak cubes and juices.
Stir in red onions, garlic, bell peppers and jalapeno to cook until soft.
Add in all dry spices and cook for 5 minutes. Stir constantly
Deglaze with dark beer, add tomatoes, green chilies, tomato paste and all beans.
Stir well, make sure there’s enough liquid to cover the beans, if not add beef stock or beer. Cover the pot and simmer for about 2 hours. Stir occasionally.
Adjust seasoning with salt and pepper.
6 oz serving in a bowl. Sprinkle shredded cheddar, sour cream, chopped green onions and sprig of cilantro for garnish.