Steak chili
Dear SOS: Friends and I happened into Smitty’s in Pasadena after the theater recently. It was a perfect night for their signature chili and corn bread specials. Not your ground beef variety, the chili seemed to be prepared with flank steak, and the corn bread was the best ever. Any chance you could wheedle their secret for your readers?
Bonnie Cohn
Hermosa Beach
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Dear Bonnie: Smitty’s was happy to share its recipe for its rich and hearty chili and corn bread, which we’ve adapted.
In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapenos and saute until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.
Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 2 1/2 quarts of chili. While the chili is cooking, make the corn bread.
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