Not a bowl of red.
Cold and rain hit and caught me flat footed.
Time for chili.
Lacking bulk chilies I needed in two stores to make a bowl or red I decided TexMex chili would do.
Store stripped of my normal chilies and preferred cuts of meat went into battle mode.
Only thing left hamburger meat and expensive steaks, wait here comes the butcher with an armload of clearance items for quick sale and use.
He had a pkg of skirt steak blastfamy but I was mexed out.
Season the skirt steak with steak seasonings and chili powder, sear to burn off small ammount of fat left untrimmed and seal juices to rare or medium rare, wrap with foil and set aside till cool.
When you cut it cut across the grain about as thick as it is and then cube that, reserve any liquid.
Get onion garlic spices and a small amount of mexican oregano maybe a teaspoon per pound of meat max. Sweat that down then add meat and diced tomatoes .
Start sprinkling in chili mix a little at a time and this brand has no salt or flour. Dont overcook meat.
Save 1/2 the seasoning put in the can of beef broth, tomato sauce and saved steak juices stir but turn down heat and do not boil.
Stir remaining spices and hatch chillies in a little at a time and cook slow never boiling just a slow simmer.
I may have changed my favorite chili meat forever as it was very tender and skirt steak has more flavor than most. I also used some smoked paprika, liquid smoke sucks.
As always use what you can get on sale and cook slow.
www.spendwithpennies.com If you google the name, you will find a ton of varieties
