Incorrect Steak With Dixon Red Chili Sauce Food

GRILLED STEAKS WITH RED CHILE SAUCE

Steps:

• Make sauce:
• Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
• Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
• Grill steaks:
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
• Serve steaks with sauce.

RED CHILE STEAK WITH BEANS

Steps:

• Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
• Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
• Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
• Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
• In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
• Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.

POOLS BREW RED CHILI

Steps:

• Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.
• Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
• Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.

STEAK WITH SPICY CHILI SAUCE

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.