[color:"blue"]Fa-Guy-Ta Chili[/color] Recipe courtesy Guy Fieri

Serves: 8 servings

Ingredients
Marinade:

* 1/2 cup tequila
* 1/4 cup canola oil
* 2 limes, zest from 1, juice from both
* 1 teaspoon granulated garlic
* 1 teaspoon hot paprika, smoked if possible
* 2 teaspoon dark chili powder
* 1 tablespoon Mexican oregano
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon adobo sauce
* 1 chipotle pepper, roughly chopped
* 2 pounds skirt steak, trimmed of fat

Chili Base:

* 2 tablespoons canola oil
* 2 yellow onions, peeled and chopped
* 1 serrano pepper, seeded and finely chopped
* 2 garlic clove, minced
* 2 tablespoons chili powder
* 3 tablespoons ancho chili powder
* 2 tablespoons ground cumin
* 2 cups low-sodium beef stock
* 1 (28-ounce can) diced tomatoes with green chiles, juice reserved
* 1 (28-ounce) can black beans, rinsed and drained
* 1 chayote squash, sliced, pit removed
* 1 yellow bell pepper, seeded and sliced
* 1 orange bell pepper, seeded and sliced
* 3/4 cup shredded pepper jack cheese
* 3/4 cup sour cream
* 2 avocados, halved, pitted and flesh diced
* 2 limes, cut in wedges
* Fresh flour tortillas, for serving

Directions

Marinade:

Add all the ingredients to a resealable plastic gallon bag. Mix well and let the steak marinate in refrigerator for at least 4 hours and up to 24 hours.

Chili base:

Add the canola oil into a Dutch oven and heat over high heat. When the oil is hot stir in the onions, and cook until softened, about 5 minutes. Add the serrano pepper and garlic and cook for 2 minutes more. Add the chili powders and cumin, and stir to combine. Cook for 1 minute, then add the beef stock and deglaze the pan, Stir in the tomatoes and beans and combine well. Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour.

Preheat a grill pan over medium heat.

Remove the meat from the marinade, pat dry, put on the preheated grill pan and cook for 5 minutes per side. Add the chayote and peppers to the pan with the meat and cook until tender, about 5 minutes.

Remove the meat from the grill to a cutting board, let rest for 5 minutes and then slice it against the grain.

Ladle some of the chili into each bowl and top with some of the meat and vegetables. Garnish with cheese, sour cream, avocado, and lime and serve with a warm tortilla.

Questions--what is adobo sauce?? I use Adobo brand seasoning on ribs. Is this similar, in a sauce form? Or something different all together? And what is a chayote squash?

I saw him make this yesterday. A chayote (sp) is green, looks like an apple,he said it is a cross between a potato and something else, can't remember, never seen them around here. Adobo sauce I would assume is the sauce that comes in a can of adobo peppers, it is a tomato based sauce. Would seem a waste to use the sauce and not the peppers.

OK, thanks for the info. That chili seemed to me that it would be really hot??

Carol I'm sure you've eaten Chayote in SXM another name for it is Christophene... and you have probably seen it in your local grocery http://www.google.com/images?client=fire...ed=0CCAQsAQwAw.

I saw Guy make this and yes, he used the sauce that comes with the chili peppers in adobe sauce...the chilies are hot, so use what is called for and freeze the remainder in a zip log bag.

I realize maybe it wasn't clear what comes in a can..."chipotle peppers in adobo sauce". Use one chipotle from the can and the amount of sauce needed in the marinade recipe from the same can and freeze the rest....hopes this clarifies.

One comment that was made was to leave out the cumin...I guess it was a personal preference... isn't that what cooking is all about, adapting recipes to fit your own taste?

Enjoy!

Yes, actually I know I have seen that in my local store, as our area has a heavy hispanic influence. Never knew what to call it though. Thanks for the info.