2011's Week #4 Winner: Jacmac's Blackened Steak Chili

Here is this week's Tailgate Throwdown Finalist… Jack Macintosh from Chicago submitted his recipe for "Jacmac's Blackened Steak Chili"!

Ingredients:
4 Plum Tomatoes, diced
1 whole Vidalia onion, diced
5 cloves Garlic, minced
1 stalk Celery, diced
1 packet Carol Shelby's™ Chili Kit
2 tbs Chili Powder
2 tbs White Pepper
2 cans Chili Beans (16 oz)
1 can Black Beans (16 oz)
1 can Great Northern Beans
1 can Crushed Tomatoes (32oz)
1 can Tomato paste (6 oz)
1 can Green Chilies (4 oz)
3 lbs Round Steak
1 Cup Blackening Seasoning (GFS or Trade East preferred)
4 tbs Olive Oil
1 can of Guinness™ Beer (may substitute any dark beer)
Large bag of Shredded Cheddar Cheese
16 oz. Sour Cream
6 Scallions, diced
2 Jalapeno Peppers, diced

Preparation:
In large stock pot combine plum tomatoes, onion, garlic, celery, and 3 tbs olive oil. Sweat for 15 minutes. Add all beans, canned tomatoes, and green chilies. Cook for 10 minutes. Add Chili mix, Chili Powder, pepper and can of beer ***(Do not use masa from Chili Mix at this time). Simmer for half an hour. Place Round Steak over a high heated grill. Cook to rare, flipping only once. Remove from grill, let cool and cut into ¼ inch pieces. In a mixing bowl completely coat the steak with blackening seasoning. Heat a sauté pan to high with remaining olive oil. Place steak in pan and heat for 3 minutes stirring constantly. Add Steak to Chili base and let simmer for 15 minutes. Check consistency and add masa as desired as a thickener (you can also use refried beans as thickener if desired). Slow cook the 'secret recipe' for 2 hours. Add additional Blackening Seasoning to taste. Serve with shredded cheddar, a dollop of sour cream and top with scallions. Add additional toppings as desired.