steak chili with veggies

I love meat chili, and I love veggie chili (I'm thinking of you, veggie chili at the Brickhouse!), but rarely do you see meat chili chock-full of vegetables... Here's my go at it, and it was a crowd-pleaser.

Ingredients

3 tbsp olive oil
2 lbs flat iron steak, cut into 1/2" pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp ground cumin
1 bottle dark beer
1 oz semi-sweet chocolate, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 poblano, seeded and diced (optional)
1/4 cup chili powder
4 cups (32 oz) chicken stock
1 lg can (28 oz) whole peeled tomatoes
1 head broccoli, cut into small florets
2 small zucchinis, cut into 1/4" disks
2 ears corn, kernels only
1 can (15 oz) kidney beans
1 can (15 oz) black beans
Garnish:
6 oz monterey jack, grated
1/2 red onion, minced
handful cilantro

6 servings

Directions

In a very large pot or deep sauce pan, heat olive oil over high heat. Add steak, spreading it out to allow it to sear. (Pieces will stick to the pan. Don't scrap it off. They'll unstick on their own.) Season with salt and pepper as you brown the meat on all sides.

When the meat is well-seared, add the cumin and mix well. Then add the beer, scraping the bottom to deglaze the pan. Stir in the chocolate and cook until the liquid is reduced and absorbed. Remove the meat and set aside.

In the same pan, reduce the heat to medium. Add the onions, garlic, and poblano (if you're using it). Cook until soft. Add the chili powder and mix well. Stir in the stock and tomatoes.

Bring to a boil, and then reduce the heat to medium-low. Add the meat back in and let simmer for 45 minutes, occasionally stirring and breaking up the tomatoes.

Add the broccoli and zucchini. Cover and let cook another 15 minutes. Add the corn kernels, kidney beans, and black beans. Cook another 15 minutes. For a thicker consistency, mash some of the beans.

Serve warm with cheese, red onion, and cilantro.

2 hours