Baked Chili
California Grill -- Contemporary Resort
Recipe By : Chef Pleau

Serving Size : 4

* SPICE RUB *
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1/4 teaspoon salt or more to taste
1/4 teaspoon black pepper or more to taste
1 pound sirloin steak, trimmed cut into 1/2" cubes

3 teaspoons canola oil
2/3 cup finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves minced
1/2 cup jalapeno pepper seeded and minced
2 teaspoons dried oregano
1 medium bay leaf
2/3 cup beer preferably dark
20 ounces chopped tomatoes juice reserved


1/2 cup red bell peppers seeded and diced
(may be doubled)
vegetable cooking spray
1 cup cooked black beans drained and rinsed
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
tablespoon fresh lime juice

* OPTIONAL GARNISH *
reduced fat sour cream
fresh cilantro sprigs
fresh parsley sprigs

VENISON CHILI as served at the California Grill located at Disney's Contemporary Resort in Lake Buena Vista, Florida.
Eating Well magazine Nov.1997.

Original recipe used more oil and trimmed venison from the leg or shoulder. We tested with lean beef sirloin steak; nut brown ale; roasted green chili peppers.

VARIATIONS:
Suitable for lean lamb, pork or turkey; adjust the baking time.
Served with cornbread and slaw.

In a shallow bowl, stir together chili powder, paprika, cumin, salt and pepper. Dredge meat with spice mixture. Cover and marinate in the refrigerator for 1 hour or overnight.

Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole), Heat one third of the oil over medium high heat. Add half the meat and sear until browned on all sides, 5 to 6 minutes; transfer to a plate.

Sear remaining meat in another third of the oil. Set aside.

Reduce heat to medium and add rest of the oil; add diced onion and celery and cook, stirring, until softened, 3 to 5 minutes.
Add garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute.

Add beer and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a simmer. Add browned meat. Cover, transfer to the oven and bake for 1-1/4 hours, or until meat is very tender (up to 2 hrs).

Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell peppers and sauté until tender, 3 to 5 minutes.

When the meat is tender add the bell peppers, black beans and chopped cilantro and parsley to the chili. Cover-- or partially cover if the stew is too moist. Return pot to oven and bake another 15 minutes.

Remove chili from oven. Discard bay leaf. Stir in lime juice.
Adjust seasoning with salt and pepper.

Serve in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs.

MAKES 5 CUPS or enough for 4 SERVINGS,
EACH: 332.7 cals, 10.9 g fat (29.6% cff) 8.2g fiber