4 lbs of Ribeye steak
1 3oz pkg prosciutto
4 packets McCormick Fajita seasoning mix
1 cup White Onions (diced)
3 Red, 2 Orange, 1 Yellow Bell pepper (diced, seeds discarded)
5 Jalapeno peppers (sliced into small horizontal strips, seeds discarded)
6 Habanero peppers (torn into small pieces, seeds discarded)
3/4 of 33.5 oz container Hunt’s Tomato sauce
26.46 oz container Pomi Finely Chopped Tomatoes
1 can Campbell’s Beef consommé
2/3 of 32 oz Swanson Beef broth
1/3 bottle Madeira Wine
1-2 tbsp Ancho Chili pepper
Black pepper grinder (black, white, green and pink peppercorns, ground about 15 times over the chili)
2 tsp Cayenne pepper
2 tbsp Chipotle chili pepper
1 tbsp Ground Coriander
3 tbsp Ground Cumin
3 tbsp minced Garlic
Cornmeal, Arrowroot, or Flour for thickening (if needed)
Step 1 – Cut all of the vegetables as directed above, then discard any seeds for the peppers (to avoid the chili being too hot). If you prefer it to be spicer, don’t discard the seeds.
Step 2 – Cut the steak into bite-sized pieces, trimming the fat and putting it to the side.
Step 3 – Tear up the prosciutto into small pieces.
Step 1 – Heat up a large 12-13 inch fry pan on high with sloped sides and put the trimmed ribeye fat into it until partially melted and browned. Add the torn up prosciutto and brown it, then take the fat and prosciutto and place them in a container on the side, tearing up the pieces of fat into smaller pieces once cooled.
Step 2 – Place all of the ribeye pieces into the pan. After a few minutes, try to turn over all of the pieces to cook them on the other side. Keep turning them for about 10-12 minutes, then lower the heat to medium.
Step 3 – Add the fajita seasoning mix to the fry pan until all of the meat is coated. Re-add the prosciutto and fat that was set to the side. After mixing, turn the heat to low.
Step 4 – Heat up a large 10-12 inch sauté pan or skillet on high, put all of the vegetables in it with some oil (I used extra virgin olive oil). Heat until somewhat tender but not browned.
Step 5 – Take the vegetables and combine them into the fry pan with the meat. Stir until they are partially coated with the fajita mixture as well.
Step 1 – Heat up a 6 qt crock pot on low (my crockpot only had off, low, high and warm on it not set temperatures). In the crock pot, add the tomato sauce and chopped tomatoes. Add the meat and vegetables into the sauce from the fry pan. Stir.
Step 2 – Add the beef broth, beef consommé and wine. Stir again.
Step 3 – Add all of the spices, using the amount preferred for taste. Stir again thoroughly.
Step 4 – Bring the heat to high for 2 hours, stirring occasionally. After 2 hours, reduce the heat to low and keep cooking for 6+ hours, stirring occasionally.
If the sauce is too thin once almost done, add a small amount of cornmeal, Arrowroot, or finely sifted flour to thicken slightly. After the chili tastes done, turn the crock pot to warm. Enjoy the chili with shredded cheddar cheese, sour cream, or whatever other garnishes are preferred!