Steak Tip and Shiraz Chilli

"This is a hearty, meaty chili, with heat, tannins, and freshness. The steak tips are marinated in Black Box shiraz, which truly imparts the delicious flavor into the meat. Shiraz is also added to a rich tomato, beef stock, and vegetable and bean filled base. Heat comes from poblano and jalapeño peppers. This is great for a crowd, or for a fun family night."

Prep Time

1 hour

Cook Time

2 hours

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
Large onion chopped 1, 1, 8 oz., 1/2, 1/4 cup, plus more for beef, 3 tbs. plus 1 tbs., 2 tsp, 1 tbs, 2 lbs, 1/2 cup and 1 cup, 2 cups, 28 oz can, 4 cups, 2, 6, 15 oz, 15 oz, 15 oz, 2 tbs, to taste, to taste, to taste, to taste
Yellow pepper, chopped
Button mushrooms, chopped
Poblano pepper, minced
Olive Oil
Ground chili powder
Ground cumin
Adobo seasoning
Raw steak tips, chopped into 1/2 inch pieces
Black Box shiraz for the marinade, and the chili
Tomato puree
Diced tomatoes
Beef stock
Large carrots, one diced and one grated
Pickled jalapeños slices plus 2 tbs. jalapeno juice
Red kidney beans, rinsed and drained
Black eyed peas, rinsed and drained
Caned corn, drained
Tomato paste
salt and pepper
fresh limes
queso fresco
green onions

Directions

  1. Chop steak tips, against the grain into 1/2 inch pieces. Marinate in Black Box shiraz and soy sauce for 1 hour, in the fridge.
  2. Saute onion, yellow pepper, mushrooms, and poblano pepper in olive oil, until tender. Add chili powder, cumin, and adobo seasoning and cook for another few minutes. 
  3. Add tomatoes, tomato sauce, beef sauce, and combine. Heat on medium, and add carrots, beans, corn, jalapeños, and Black Box shiraz and tomato paste. Place lid on, reduce to a simmer, and cook for 20 minutes.
  4. Drain steak tips, and pat dry. Heat a skillet, add olive oil and more chili powder, and sauté until browned. Add tips and any liquid into the chili. 
  5. Simmer with lid on for 2 hours, removing lid for the last 20 minutes. Add salt ad pepper to taste. 
  6. Serve with fresh lime juice, diced green onion, and crumbled Queso fresco.
  7. TIPS: You can adjust the heat, either by adding less, or no jalapeños, and by adding sour cream as a topping. This is a very meaty chili, so if you want to stretch it out to feed a larger group, you can just add more veggies.