Holy Cow Chili with Avocado Relish and Sour Cream
2 pounds flank steak cut in ½” cubes
1 large onion sliced thin
1 T garlic minced
3 T olive oil
3 T unsalted butter
¼ cup flour
1 small can tomato paste
3 small cans black beans drained and rinsed
3 large cans kidney beans drained and rinsed
1 ½ quarts cold water
1 T cumin
1 T dried cilantro
Salt to taste
1 – 5 oz. bottle Patter Fam's Holy Cow Hot Sauce
2 cups strong black coffee
In a 2 ½ quart pot over medium high heat melt 3 T of unsalted butter with 3 T olive oil . When oil and butter are hot add the cut up flank steak cubes to the pot and begin to brown. Add the thinly sliced onion after about 2 minutes. Begin to sauté and cook the onion. When they begin to get soft add 1 T minced garlic. Sauté until onions are translucent and the garlic is lightly browned. Sprinkle the mixture with the flour and stir until the flour is cooked through. Add all the remaining ingredients and stir to combine. Bring to a boil, stirring occasionally. Once a boil is achieved reduce heat to a simmer and cook for 1-3 hours. The longer you can let it cook the more the flavors get happy.
Garnish with Avocado Relish (below) and sour cream. Serve the chili in a large bowl and garnish with 2 T of the Avocado relish. Place 1 tsp. of sour cream on top of the relish.
This dish is great with Mango Inferno Cornbread Stuffed Peppers on the side!
2 ripe Haas Avocados
½ large red onion
1 -2 limes
¼ cup fresh chopped cilantro
Split the avocados in half with a sharp knife and twist slightly to separate. The pit will remain in one of the half avocados. Carefully chop the knife into the pit and give it a slight twist. The pit should easily come out. Insert a large dining spoon between the skin of the avocado and the flesh and slide it down and around the flesh to dislodge it from the skin. Once removed from the skin, place the flesh cut side down so it lies flat on the cutting surface. Slice completely through side to side so that you end up with ¼” slices stacked on top of one another. Now cut down in both directions to get ¼” cubes. Place the avocado in a medium mixing bowl.
Finely dice the red onion and place it in the mixing bowl. Chop the cilantro and place it in the bowl. Squeeze the juice from one lime (2 if they are small) over the entire mixture. Salt to taste.