Making a batch of chili for the Mrs. Swanky to take to work. The last time I made some, I wound up winning 3rd place in an informal cookoff. Here’s the recipe I came up with that won:

2 pounds skirt steak - non-tenderized
1 pound ground turkey

half an onion (not a sweet onion), chopped
6 green onions, chopped, including as much of the green stalk as possible
1 red bell pepper, chopped
4 Hatch chilis, roasted, peeled and chopped
2 cans New Mexico green chilis, chopped
2 chopped jalapeno peppers
2 vine-ripened tomatos, chopped
1 bulb of garlic

1 can diced tomatos & chilis (RoTel or HEB brand is good)

chili powder
1/4 cup brown sugar
1/2 cup masa or flour
oregano
cumin
dried red peppers (like for pizza)
salt
seasoned salt
black pepper
red pepper

water

Chop the skirt steak into cube-like pieces. Brown and drain off the fat.
**Note: leave the fat in if you want a stew-like consistency.

Peel the cloves from the bulb of garlic.
Add the tomatos, onions, red bell pepper, jalapenos and garlic to the meat.
Add all spices except cumin, flour and dried red peppers
After simmering for a few hours, add the remaining ingredients.
Add water as needed to keep everything lightly submerged.
Simmer for a day, stirring and adding water as needed.
*Note: I transferred everything to a Crockpot after it cooked down a bit.
Makes it safer to leave on overnight and easier to transport if needed.

That’s what won. This time around I modified it slightly because we’re out of Hatch chili season and I ran out of brown sugar. Instead, I used canned Hatch chilis, 1/3 cup of simple syrup (sugar & water boiled down), and lean stew meat. HEB was out of decent looking skirt steak.

Here’s some pics to whet your appetite. Click on them to see them larger:

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