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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 8 2009

Steak Blue Cheese Chili

2 tablespoons vegetable oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 pounds beef bottom round, cut into 1/2-inch cubes
1/2 cup tomato paste
One 28-ounce can whole tomatoes and their liquid
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 cup baked beans
1 package of flour tortillas, cut into 1/2 inch strips
1/2 pound Maytag Blue Cheese, crumbled
1 tablespoon chopped fresh parsley leaves

In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface.

Preheat the fryer to 360 degrees F. Fry the tortilla stips in batches until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the tortillas over the top of the chili. Sprinkle the cheese over the top. Garnish with parsley.