Ricc's Meaty Chili #4

Liberally sprinkle both sides of the steak with granulated garlic, and cook on a char broiler or oven broiler to seer both sides of the meat only. You want the center of the steaks very rare/raw.

Remove from heat and put the meat on a plate to allow the meat to rest for 10-15 minutes. Do not discard the juices. Slice into ¾” slices, cut those slices in two (now you have two sides that are cooked on one side and raw on one side). Now cut the slices into ¾” cubes. As you cut the cubes and toss them into a bowl.

Sprinkle liberally with the New Mexico chili powder and mix in the bowl as you go. Make sure that the meat is well coated. You can put this aside for the moment, but do not refrigerate!

Dice the onions into a small dice, about 3/8”.

Take a large saucepan (it will need to hold at least two quarts+) and pre-heat it on high for a few minutes (1-2) and add your oil.

Add the onions, and turn the heat down to medium to sauté the onions.

Sprinkle the garlic over the onions and mix in, then the black and cayenne pepper and cumin, and mix well, until onions are clear.

When onions are ready, add the vegetable broth and meat juices and let come up to heat before adding the tomato paste. Stir in the paste until it is blended thoroughly.

Put the onion mixture in a large, deep pot, then add the meat and wine. You may need to add water to make a loose mixture that is more soup-like, because you are going to cook this for a long time.

Cook over very low heat at the lowest possible setting, for at least 6-8 hours, or until reduced by half and thick.

Stir occasionally and do not allow to burn.

Serve with fresh chopped onion and very sharp cheddar cheese, and add your favorite hot sauce, if you like.