You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Steak My Day: Texas Steak Chili Seasoning Blend ~

IMG_4299While store-bought seasoning packets are indeed convenient, they are loaded with salt and miscellaneous preservatives we can all do without.  It's why I make my own.  Prime examples with respect to Tex-Mex fare are taco seasoning and fajita seasoning.  If you're curious about the difference between those two, you can read about it here -- it's more than just a little bit of this and a little bit of that.  Back in the latter '70's, thanks to a close girlfriend from San Antonio, Texas, I was able to come up with an all-purpose seasoning for Texas-style beef or steak chili too.

What does a bowl of Texas beef or steak chili consist of?

IMG_4290The short-version the foodie authorities give is: tender, fork-tender stewed chunks or slices of beef steak, swimming in a spicy, masa (corn flour)-thickened cumin and chile pepper laced deep-red sauce made from dried red chiles and/or red chile pepper -- amongst purists, tomato products are frowned upon, but beans 100% disqualify it from steak-chili status. Personally, I find that to be a backwards argument, since, on the long cattle drives, the chuck wagon, which had no refrigeration, was not stocked with perishables. Fresh tomatoes were not on board (I cannot vouch for sun-dried tomatoes, which were available), but, dried beans most certainly were.

Me, Toni & an all-purpose spice blend for Texas-style chili.

IMG_4156Texas chili is essentially a chile-flavored beef stew -- that's how it was explained to me by the woman and friend who taught me how to make it.  Antoinette (Toni) was Mexican-American and hailed from San Antonio.  Toni made her Texas beef chili using chuck roast.  I'm making my Texas steak chili using ribeye steak.  Both have the requisite marbling which will render fork-tender meat, with the latter producing a chunked, rather than shredded end result -- the choice is yours.

Toni seasoned her beef chili using a head-spinning quantity of whole, dried chiles that were pulverized into a powder and mixed together with other native-to-Mexican-cuisine spices.  She had access to them here in my state of Pennsylvania, because her relatives mailed them to her.  I save tons of time (and eliminate the mess) by purchasing three pre-ground pepper powders -- ancho (made of dried poblanos), chipotle (made of dried and smoked jalapeños), and, jalapeño.  

Toni added a scant amount of tomato paste, to achieve the requisite acidity to pull off any good chili recipe, and admitted (to me) that even in Texas, many of the best cooks sneak it in undetected.  I hit upon adding diced fire-roasted tomatoes a few years ago and never looked back -- they melt into the sauce, and seriously, improve the Lone Star State's steak chili.  Simmer down.  You don't want 'em in there?  Leave 'em out and get on with it -- don't yap about it here.

IMG_4153For the dry spice blend:

4  tablespoons ancho chile powder*

1  tablespoon chipotle chile powder*

1  teaspoon jalapeno chile pepper*

1  tablespoon Mexican-style chili pepper*

IMG_41564  tablespoons ground cumin

2 tablespoons Mexican-style oregano

1  tablespoon garlic powder

1/2  teaspoon ground cloves

2  teaspoons unsweetened cocoa powder

2  teaspoons sugar

1  tablespoon salt

IMG_4162* Note:  CHILE:  Spelled with an"e", refers to the fresh or dried plant or pod or fruit of any member of the pepper family.  CHILI:  Spelled with an "i", refers to soups, stews and/or sauces made with fresh or dried chile peppers (like chili con carne). CHILE POWDER:  When spelled with and "e", means it's a powder made from one or more dried chiles exclusively.  This is sometimes referred to or sold as POWDERED CHILES, or CHILE BLEND (if it contains more than one kind of chile powder). CHILI POWDER:  When spelled with an "i" means it's a mixture of dried spices (example:  cumin, garlic, onion) and chile powder, meaning:  the manufacturer added spices to the chile powder or a blend of chile powders.

Use 2 tablespoons per every pound of beef or steak.

IMG_4278Steak My Day:  My Texas Steak Chili Seasoning Blend:  Recipe yields 1 cup seasoning blend.

Special Equipment List:  measuring spoon; 1-cup capacity jar w/tight-fitting lid

IMG_4289Cook's Note:  My recipe for ~ Steak My Day:  Texas-Style Bowl-of-Red Chili ~ cannot be denied as anything less than extraordinary.  It has overwhelming received the real-deal seal of approval from family, friends and tailgate guests from the Lone Star State.  Topped with a dollop of crema and squirt of lime, then served with jalapeño Jack nachos or classic cornbread, this is a recipe you'll be proud to have in your repertoire and serve to your guests.  Trust me on this one.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment