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Steak of the Month Club


Barbecued Chili

1 tablespoon EVOO – Extra Virgin Olive Oil
3 slices thick-cut bacon, chopped
2 pounds cubed tenderloin, chopped sirloin, or ground steak
1/4 cup Worcestershire sauce
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
Black pepper
2 tablespoons chili powder
1 tablespoon smoked paprika
1 cup beer
2 cups beef stock or chicken stock
3 tablespoons cider or wine vinegar
3 tablespoons brown sugar
2 cups tomato sauce
1 box cornbread, prepared to package directions
2 to 3 thin scallions, finely chopped
Butter, for greasing muffin tin
Optional toppings for chili: Shredded sharp yellow cheddar, finely chopped red onions, chopped dill pickles
Yields: Serves 4 to 6


Heat a large Dutch oven or heavy pot over medium-high heat with EVOO. Add bacon and cook 3 minutes to render fat then remove to a paper towel-lined plate and reserve.
Chop or ground the meat and add to drippings. Brown until dark. Season with Worcestershire sauce then add onions and garlic, and season with black pepper. Cook a couple of minutes more to soften veggies. Add chili powder and paprika, add reserved bacon back to pot and stir in beer. Reduce a minute then add stock. Combine vinegar, brown sugar and tomato sauce then stir mixture into chili. Bring to a bubble, reduce heat and let simmer.

Prepare corn muffin mix to package directions, adding scallions into mix. Grease a muffin tin and fill with corn muffin mix. Bake to package directions.

Serve warm muffins topped with chili, cheese, onions and pickles.




*Offer valid on orders $95 or more through 2/28/2013. Prices and charges are subject to change without notice. Void where prohibited.

Orders containing wine are fulfilled under the licensees of WTN Cellars, or instate licensee and are subject to applicable wine taxes. Must be 21 years or older to purchase wine.

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