Philly Cheesesteak Chili

Celebrate the Philadelphia Eagles' championship with this recipe for Philly Cheesesteak Chili created by Becky Geisel, the Executive Chef of Fell Stone Manor in New Jersey.

Philly Cheesesteak Chili

Prep Time

48 hours

Cook Time

-  

Serves

8 people

Celebrate the Philadelphia Eagles’ championship with this recipe for Philly Cheesesteak Chili created by Becky Geisel, the Executive Chef of Fell Stone Manor in New Jersey.

The Manor serves as an event space and Chef Geisel also offers offsite catering as well. Her recipe for Philly Cheesesteak Chili features sourdough bread, boneless chuck, onions, anocho chilies, cinnamon, cumin, cocoa and stout beer among other ingredients. Bottom line: delicious no matter who you root for!

Ingredients

Chili

  • (6) 6-inch round loaves of sourdough bread
  • 5 pounds well-trimmed boneless beef chuck or short rib
  • 2 medium onions
  • 1 head of garlic (about 16 cloves) peeled, chopped
  • 1/3 cup anocho chilies, ground
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 2 tablespoons ground cumin
  • ¼ teaspoon ground clove
  • 1 tablespoon cocoa
  • 1 (12 ounce) bottle dark beer (stout or brown ale)
  • 2 cups beef stock
  • 1 (28 ounce) can diced fire-roasted tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 2 tablespoons tomato paste
  • 3 tablespoons masa (corn meal)

Chili Toppings

  • 2 large onions, thinly sliced
  • 1 green pepper, julienned
  • 1 yellow pepper, julienned
  • 1 teaspoon chopped garlic
  • ½ teaspoon salt
  • 2 tablespoons olive oil (pure)
  • 2 cups sharp cheddar cheese, grated
  • ½ cup green onions (scallions) thinly chopped
  • 1 cup sour cream
  • 1 ripe avocado sliced
  • 1 lime, cut into wedges

Preparation

Chili: begin day before serving

  • 1 Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times adding 2 more tablespoons of oil and the beef.
  • 2 Reduce heat to medium. Add 1 tablespoon oil and chopped onions.
  • 3 Sautè until soft and translucent, about 8-10 minutes. Add garlic; stir for 1 minute.
  • 4 Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir until fragrant, about 1 minute.
  • 5 Add beer; stir 1 minute, scraping up brown bits. Return beef and juices to pot.
  • 6 Add tomatoes with juice, 2 cups of beef stock, oregano and 2 teaspoons of kosher salt. Bring chili to boil.
  • 7 Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender 2-2 ½ hours.
  • 8 Cool 1 hour, then chill uncovered until cold. Cover and chill overnight.
  • 9 Spoon fat from chili. Bring chili to simmer over medium heat.
  • 10 Stir in tomato paste. Sprinkle masa over; stir to blend.
  • 11 Simmer uncovered until thickened and beef is very tender, stirring often and adding water by ¼ cupful if too thick, about 30-45 minutes. It is now ready to serve.

Philly Cheesesteak Fried Onions and Peppers (make these within the last 15 minutes of finishing the chili)

  • 1 Over medium-high heat; heat 2 tablespoons olive oil.
  • 2 Add onions and sauté until they begin to brown. Add peppers.
  • 3 Sauté until onions are brown and caramelized and peppers are slightly charred.
  • 4 Add garlic and sauté for 1 -2 minutes.
  • 5 Remove from heat and place in bowl.  Cover with foil until ready to use.

Bread Bowl (prep while finishing chili)

  • 1 Set round loaves of bread (boules) onto a cutting board.  Using a bread knife, carefully cut off the top of the bread about 2/3 from the bottom of the bread. Then using a small bread knife or serated knife, cut the inside of the bread out.  Use your hands to pull out the middle to create a bowl.  Save the top of the bread. Set aside, while you re-heat the chili.

To Finish the Chili

  • 1 Ladle chili into bread bowl. Top with fried onions, peppers and cheddar cheese.
  • 2 If you would prefer a simpler bowl of chili; ladle into bowl, top with desired condiments and serve with cornbread or pretzel.

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