.jpg)
Steak & Potato Chili with Blue Cheese Butter:
I thought it was time for another chili recipe. I enter chili contests regularly, and there are always so many unique entries.
I came up with this recipe a few years ago for a cheesy chili contest. The only requirement was to use the company’s blue cheese in an original chili recipe. Unfortunately I didn’t win the grand prize, but my chili was a runner up. My prize was a few coupons and a crockpot.
It is always nice when a company gives runner’s up prizes, but crockpots are usually what they give. I have won at least a dozen at this point. Let’s just say I do a lot of regifting at the holidays.
STEAK & POTATO CHILI WITH BLUE CHEESE BUTTER: Ingredients:
8 tablespoons softened salted butter, divided 1 tablespoon chopped fresh parsley 1/4 cup crumbled blue cheese plus extra for garnishing Rendered grease from 2 slices of crisp cooked thick cut bacon (reserve bacon) 1 yellow onion, chopped 2 teaspoons chili powder 1/2 teaspoon Montreal steak seasoning 1/3 cup red wine 2 tablespoons of tomato paste 2 cups of beef broth 2 tablespoons steak sauce 1 diced very large baking potato, with peels julienned and reserved in ice water 15 ounce can of kidney beans, drained Salt and pepper, to taste Canola oil for frying, divided 12 ounces strip steak 5 sprigs of fresh thyme plus more for garnish 2 slices of reserved bacon, crumbled
Instructions:
Stir together 6 tablespoons butter with 1/4 cup of blue cheese and the parsley. Form into a log on a sheet of parchment paper and roll up. Twist the ends to seal and chill until firm. Place a medium sized Dutch oven over medium low heat with the bacon grease. Add the onion and cook until caramelized, stirring occasionally. Add the chili powder, steak seasoning, wine, & tomato paste. Turn the heat to medium and bring to a simmer. Add the broth, steak sauce, diced potato, and beans. Cook until the potato is tender. Season with salt and pepper, to taste. In a saucepan, add 2 inches of oil to and heat to 350 degrees F. Drain and pat dry the potato skins. Fry until crisp & sprinkle with a pinch of salt. Season the steak on both sides with salt and pepper. Add 2 tablespoons of butter and 1 tablespoon of canola oil to a heavy skillet and place over medium high heat. Add the steak and thyme sprigs. Cook on each side until the desired degree of doneness is reached, basting occasionally with the thyme butter. Allow the steak to rest for 10 minutes before slicing. Garnish the chili with crumbled bacon, thinly sliced steak, compound butter slices, crispy potato strings, and additional blue cheese & small thyme sprigs. Yield: about 4 servings.
