Philly Cheesesteak Chili Recipe

If you enjoy eating chili and Philly cheesesteaks, I think you’re going to appreciate our guest-post recipe today that is courtesy of Chef Becky Geisel Executive Chef at
The Fell Stone Manor & BEX Events. I think its absolutely perfect for the winter season when we need something hot to warm us up! The recipe will make 6-8 servings.

Philly Cheesesteak Chili Recipe

(6) 6” round loaves of sourdough bread
5 lbs well-trimmed boneless beef chuck or short rib
2 Medium Onions
1 head of garlic (about 16 cloves) peeled, chopped
1/3 c anocho chilies, ground
1/4 tsp ground cinnamon
1/2 tsp ground allspice
2 T. ground cumin
1/4 tsp ground clove
1 T. coco
1 (12oz) bottle of dark beer (stout or brown ale)
2 c beef stock
1 (28oz) can diced fire-roasted tomatoes
2 tsp dried oregano
2 tsp kosher salt
2 T tomato paste
3 T masa (corn meal)

Chili Toppings

2 Lg Onions, thinly sliced
1 Green Pepper julienned
1 Yellow Pepper Julienned
1 tsp chopped garlic
1/2 tsp salt
2 T olive oil (pure)
2 c grated sharp cheddar cheese
1/2 c green onions (scallions) thinly chopped
1 c sour cream
1 ripe avocado sliced
1 lime- cut into wedges

Chili: begin day before serving

Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times adding 2 more tablespoons of oil and the beef.

Reduce heat to medium. Add 1 tablespoon oil and chopped onions. Saute until soft and translucent, about 8-10 minutes. Add garlic; stir for 1 minute. Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up brown bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups of beef stock, oregano and 2 tsp of kosher salt.

Bring chili to boil. Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender 2-2 ½ hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste.
Sprinkle masa over; stir to blend. Simmer uncovered until thickend and beef is very tender, stirring often and adding water by ¼ cupful if too thick, about 30-45 minutes.
Now it is ready to serve.

Philly Cheesesteak Fried Onions + Peppers

(make these within the last 15 minutes of finishing the chili)

Over medium-high heat; heat 2 T olive oil. Add onions and sauté until they begin to brown. Add peppers. Sauté until onions are brown and caramelized and peppers are slightly charred. Add garlic and sauté for 1 -2 minutes. Remove from heat and place in bowl. Cover with foil until ready to use.

Bread Bowl:

(prep these while finishing the chili)

Set round loaves of bread (boules) onto a cutting board. Using a bread knife, carefully cut off the top of the bread about 2/3 from the bottom of the bread. Then using a small bread knife or serated knife, cut the inside of the bread out. Use your hands to pull out the middle to create a bowl. Save the top of the bread. Set aside. While you re-heat the chili.

To Finish the Chili:

Ladle chili into bread bowl. Top with fried onions + peppers and cheddar cheese. If you would prefer a simpler bowl of chili; ladle into bowl, top with desired condiments and serve with cornbread or pretzel.