Green Chili Steak Stew

A title that doesn't do a bit of justice to this dish.

I had left-over peppered beef tip roast (see, I do have great left-overs!) and just harvested Anaheim Green Chilis so a combination of the two was the order of the day.  I love, love chilis but dread the labor intensive task of charring them on my cruddy electric broiler, then skinning them .

New and improved technique!  I trimmed the stem end, cut the pepper in half and deseeded, broiled them, then sweated them in a zip lock bag.  The skin came off in a single sheet on most and I didn't lose any substantial part of the pepper.  Huge improvement in prep time and yield.

Today's approach is just adding whatever strikes my fancy to the pot, then measuring it as I go, so the end result is an actual recipe.  A written accounting for me just in case I cook up something incredibly fab! 

9 ounces green chili peppers, prepared as above
12 ounces diced yellow onion
3/4 ounce diced garlic
oil to saute onion
1 cup broth of choice
1 tsp ground cumin
1 lb diced left-over beef tip roast
Three Tbl meat juices left from the original roasting

Heat oil in pan over medium low heat.  Slowly saute diced onions.  Once limp, add green peppers and diced garlic.  Cook and stir until you get a big whiff of garlic, then add cooking liquid/broth (I used chicken because I just made stock,) and simmer uncovered 20 minutes.  
No tomato in this.  The red color is from the chipolte paste and low light!
  Add salt and cumin.  Adjust salt as needed.   

It looks and smells good.  But I've got a gift jar of Santa Cruz Chipolte Paste begging to be used.


Okay, here goes.

1/2 cup Santa Cruz Chipolte Paste (thank you Bruce and Maureen)

And that's it.  The perfect final ingredient adding hot and smoky flavor to the sweaty tang of cumin.

Yum.

You could go so many ways from here.  Add beans and broth and make soup.  Or serve over tortillas with a fried egg on top.  Roll up in a tortilla.

Or just eat a bowlful with a dab of sour cream. 

I've never recommended a brand specific foodstuff on this blog before - but I must say the Santa Cruz line has excellent southwest flavor. 








 

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