- 3lbs (roughly 4 steaks) ribeyes with fat untrimmed for searing
- 3 large hot-house tomatoes, roughly chopped, seeds removed
- Small can of tomato paste
- 1 tablespoon ancho chile powder
- 2 teaspoons mustard powder
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 2 jalapeno peppers, thinly sliced on a bias, including seeds
- 1 red onion, roughly chopped
- 1 yellow onion, roughly chopped
- 1 can black beans
- 1 can pinto beans
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 2 stalks of celery, finely diced
- In a large cast iron skillet, sear the ribeyes, on high heat, until gently browned on both sides, for about 6 minutes per side. Once completed, place inside oven to keep warm, at 275 degrees.
- Roughly chop all vegetables and toss into pot for sweating, on medium-high heat. Allow to brown only slightly, as this will add to depth of flavor.
- As the vegetables release their moisture and thicken, simultaneously add the chopped tomatoes and paste. You won’t need to add any water, as this will come from the beans, which will be added next.
- Once the beans and tomatoes are added, reduce the heat to medium. Stir occasionally to keep juicy.
- As the chili simmers, remove the ribeyes from the oven and chop them into 1-inch thick squares. You may see some pink on the inside, but that only ensures that the ribeyes will be done and juicy as the heat from the chili settles in.
- Cover and allow to simmer for 1-2 hours.