Jacqueline Seavey's Steak and Cactus Cowboy Chili

Name: Steak and Cactus Cowboy Chili
Ingredients: 1 lb. Whole Beef Ribeye Spinalis, coarse grind; 12 oz. Apple Wood Smoked Bacon; 2 Medium Yellow Onions, diced; 2 Tbsp. Garlic, fresh minced; 2 Tomatillos, fresh, diced; 1 tsp. Puya Chile Powder; 1 tsp. Arbol Chile Powder; 1 tsp. Guajillo Chile Powder; 1 tsp. Ancho Chile Powder; 1 Tbsp. Smoked Sweet Paprika; ½ Tbsp. Ground Oregano; ½ Tbsp. Ground Toasted Cumin Seed; ½ tsp. Coriander Seed, toasted ground; 1 ½ Cup Tomato Puree; 2 Cups Hot Water; 2 Tbsp. HACO Supreme Beef Base Powder (Swiss Chalet product); 1 Cup Vegetable Stock; 1 Cup Chicken Foot Stock; 6 Cactus Leaves (nopales) cleaned, trimmed (frozen or fresh), diced; 1 Tbsp. Honey; ½ tsp. Pure Cocoa Powder; ⅛ tsp. Cinnamon Powder; ¼ Cup Refried Beans; ½ Tbsp. Morita Chile Powder; 1 tsp. Ground Cumin Seed; 1 Tbsp. Onion Powder; ½ tsp. Garlic Powder; 1 Tbsp. Maseca Corn flour; 1 lb. Whole Beef Ribeye Spinalis, grilled, extra small dice; 1 Quart Water

A blend of ground beef ribeye and chunks of grilled ribeye steak with smoky bacon in a thick five 5 chile red gravy with grilled cactus & fire roasted poblano peppers served with a tortilla chip crusted chili cheese grit cake, a fire roasted corn and avocado pico de gallo garnished with tumbleweed onions and a buttery Honduran cream.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

Jacqueline Seavey's Steak and Cactus Cowboy Chili

By Jacqueline Seavey