Cut the steak into small strips or cubes, then saute in hot oil. In a separate pan, brown the burger & sausage. When the meat is about half browned, add the diced onions. Cook til the ground meat is nicely browned, then drain the grease. Add the steak to the pot.
At this point you're ready for the beef broth. Pour over the meat & turn up heat to med. Stir in the roasted red peppers, diced canned japs, fresh minced garlic, chili powder, cumin, oregano, basil, paprika, Worc sauce & pepper. Stir vigorously till all the dry ingredients dissolve, then add the Tabasco. If you want to add tomato paste, do it now.
Once the spices are mixed well, add the tomatoes and beans. Stir over med to high heat for about 15 minutes, then reduce heat and simmer. It's best to let it cook for at least two hours, and four is better. This will give the broth enough time to work the capsicum out of the pepper and cook the metallic taste out of the chili powder. Bear in mind it'll take about 1 & 1/2 hours for the steak or pork loin to break down and become tender.
Once the chili has simmered, it's ready to thicken. You can use either cornstarch mixed with equal parts cold water, or you can use roux. To thicken with cornstarch, give the starch & water mix a good stir, then slowly blend into the chili with a wire wisk. Roux is a cooked thickener made with equal parts oil and AP flour. To make it, heat the oil over low/med heat & stir in the flour, stirring til it's all incorporated. Continue to cook til light brown, stirring continuously. If you wish to thicken with roux, use it as you would the cornstarch, mixing in a little at a time with a wisk. In either case, bring the chili up to a boil for two minutes, stirring to keep from burning, to gelatinize all the starch. (If you thicken with roux, it's best to then reduce to a simmer for another half hour til the raw taste of flour is gone. Roux binding takes awhile, but won't break if you decide to freeze it, whereas cornstarch thickened sauces will. Hey, I never said this was as fast as opening a can of Hormel.
Remove from the heat & let stand a few minutes.
At this point you're ready for the beef broth. Pour over the meat & turn up heat to med. Stir in the roasted red peppers, diced canned japs, fresh minced garlic, chili powder, cumin, oregano, basil, paprika, Worc sauce & pepper. Stir vigorously till all the dry ingredients dissolve, then add the Tabasco. If you want to add tomato paste, do it now.
Once the spices are mixed well, add the tomatoes and beans. Stir over med to high heat for about 15 minutes, then reduce heat and simmer. It's best to let it cook for at least two hours, and four is better. This will give the broth enough time to work the capsicum out of the pepper and cook the metallic taste out of the chili powder. Bear in mind it'll take about 1 & 1/2 hours for the steak or pork loin to break down and become tender.
Once the chili has simmered, it's ready to thicken. You can use either cornstarch mixed with equal parts cold water, or you can use roux. To thicken with cornstarch, give the starch & water mix a good stir, then slowly blend into the chili with a wire wisk. Roux is a cooked thickener made with equal parts oil and AP flour. To make it, heat the oil over low/med heat & stir in the flour, stirring til it's all incorporated. Continue to cook til light brown, stirring continuously. If you wish to thicken with roux, use it as you would the cornstarch, mixing in a little at a time with a wisk. In either case, bring the chili up to a boil for two minutes, stirring to keep from burning, to gelatinize all the starch. (If you thicken with roux, it's best to then reduce to a simmer for another half hour til the raw taste of flour is gone. Roux binding takes awhile, but won't break if you decide to freeze it, whereas cornstarch thickened sauces will. Hey, I never said this was as fast as opening a can of Hormel.
Remove from the heat & let stand a few minutes.
