Title: Baked chili (california grill)
 Categories: Disney, Eat-lf, Soups and s, Meat
      Yield: 4 Servings
 
MMMMM-------------------------SPICE RUB------------------------------
      1 tb Chili powder
      1 tb Paprika
      1 tb Ground cumin
    1/4 ts Salt; or more to taste
    1/4 ts Black pepper; or more to
           -taste
      1 lb Sirloin steak; trimmed, cut
           -into 1/2" cubes

MMMMM-----------------------------A----------------------------------
      3 ts Canola oil
    2/3 c  Finely chopped onion
    2/3 c  Finely chopped celery
      2    Garlic cloves; minced
    1/2 c  Jalapeno pepper; seeded and
           -minced
      2 ts Dried oregano
      1 md Bay leaf
    2/3 c  Beer; preferably dark
     20 oz Chopped tomatoes; juice
           -reserved

MMMMM-----------------------------B----------------------------------
    1/2 c  Red bell peppers; seeded and
           -diced (may be doubled)
           Vegetable cooking spray
      1 c  Cooked black beans; drained
           -and rinsed
      3 tb Chopped fresh cilantro
      3 tb Chopped fresh parsley
        tb Fresh lime juice

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Reduced-fat sour cream
           Fresh cilantro sprigs
           Fresh parsley sprigs
 
  VENISON CHILI as served at the California Grill located at Disney's
  Contemporary Resort in Lake Buena Vista, Florida. Eating Well
  magazine Nov 1997. Original recipe used more oil and trimmed venison
  from the leg or shoulder. We tested with lean beef sirloin steak; nut
  brown ale; roasted green chili peppers. VARIATIONs: Suitable for lean
  lamb, pork or turkey; adjust the baking time. Served with cornbread
  and slaw.
  
  [1] In a shallow bowl, stir together chili powder, paprika, cumin,
  salt and pepper. Dredge meat with spice mixture. Cover and marinate
  in the refrigerator for 1 hour or overnight.
  
  Preheat oven to 325F. In a Dutch oven (stove top and oven proof
  casserole), heat one-third of the oil over medium high heat. Add half
  the meat and sear until browned on all sides, 5 to 6 minutes;
  transfer to a plate. Sear remaining meat in another third of the oil.
  Set aside.
  
  Reduce heat to medium and add rest of the oil; add diced onion and
  celery and cook, stirring, until softened, 3 to 5 minutes. Add
  garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute.
  Add beer and bring to a boil. Cook, stirring, until liquid is reduced
  by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a
  simmer. Add browned meat. Cover, transfer to the oven and bake for
  1-1/4 hours, or until meat is very tender (up to 2 hrs).
  
  Meanwhile, spray a nonstick skillet, place over medium high heat. Add
  bell peppers and saute until tender, 3 to 5 minutes. When the meat is
  tender add the bell peppers, black beans and chopped cilantro and
  parsley to the chili; cover-- or partially cover if the stew is too
  moist. Return pot to oven and bake another 15 minutes.
  
  Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust
  seasoning with salt and pepper. Serve in bowls, garnished with a
  dollop of sour cream and cilantro and parsley sprigs.
  
  MAKES 5 CUPS or enough for 4 SERVINGS, EACH: 332.7 cals, 10.9 g fat
  (29.6% cff) 8.2g fiber
  
  Recipe