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Super Bowl Recipe Submission:Philly Cheesesteak Chili

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Super Bowl Recipe Submission:Philly Cheesesteak Chili

Recipe Submission from Chef Becky Geisel Executive Chef at The Fell Stone Manor & BEX Events

Philly Cheesesteak Chili
Serves 6-8
Time: 2 days


(6) 6” round loaves of sourdough bread

5 lbs well-trimmed boneless beef chuck or short rib

2 Medium Onions

1 head of garlic (about 16 cloves) peeled, chopped

1/3 c anocho chilies, ground

¼ tsp ground cinnamon

½ tsp ground allspice

2 T. ground cumin

¼ tsp ground clove

1 T. coco

1 (12oz) bottle of dark beer (stout or brown ale)

2c beef stock

1 (28oz) can diced fire-roasted tomatoes

2 tsp dried oregano

2 tsp kosher salt

2 T tomato paste

3 T masa (corn meal)


Chili Toppings

2 Lg Onions, thinly sliced

1 Green Pepper julienned

1 Yellow Pepper Julienned

1 tsp chopped garlic

½ tsp salt

2T olive oil (pure)

2 c grated sharp cheddar cheese

½ c green onions (scallions) thinly chopped

1 c sour cream

1 ripe avocado sliced

1 lime- cut into wedges



Chili: begin day before serving

Heat 1 tablespoon oil in large pot over medium-high heat.  Add 1/3 of beef sprinkle with salt.  Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times adding 2 more tablespoons of oil and the beef.

  1. Reduce heat to medium. Add 1 tablespoon oil and chopped onions.
  2. Saute until soft and translucent, about 8-10 minutes.
  3. Add garlic; stir for 1 minute.
  4. Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir until fragrant, about 1 minute.  
  5. Add beer; stir 1 minute, scraping up brown bits. Return beef and juices to pot.  
  6. Add tomatoes with juice, 2 cups of beef stock, oregano and 2 tsp of kosher salt.
  7. Bring chili to boil.
  8. Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender 2-2 ½ hours.
  9. Cool 1 hour, then chill uncovered until cold.
  10. Cover; chill overnight.
  11. Spoon fat from chili. Bring chili to simmer over medium heat.  
  12. Stir in tomato paste
  13. Sprinkle masa over; stir to blend
  14. Simmer uncovered until thickend and beef is very tender, stirring often and adding water by ¼ cupful if too thick, about 30-45 minutes
  15. Now it is ready to serve.

Philly Cheesesteak Fried Onions + Peppers - (make these within the last 15 minutes of finishing the chili)

  1. Over medium-high heat; heat 2 T olive oil
  2. Add onions and sauté until they begin to brown
  3. Add peppers
  4. Sauté until onions are brown and caramelized and peppers are slightly charred.
  5. Add garlic and sauté for 1 -2 minutes.
  6. Remove from heat and place in bowl.  Cover with foil until ready to use.

Bread Bowl - (prep these while finishing the chili)

Set round loaves of bread (boules) onto a cutting board.  Using a bread knife, carefully cut off the top of the bread about 2/3 from the bottom of the bread. Then using a small bread knife or serated knife, cut the inside of the bread out.  Use your hands to pull out the middle to create a bowl.  Save the top of the bread. Set aside. While you re-heat the chili.

To Finish the Chili:

  • Ladle chili into bread bowl
  • Top with fried onions + peppers and cheddar cheese.

If you would prefer a simpler bowl of chili; ladle into bowl, top with desired condiments and serve with cornbread or pretzel.


About Chef Becky Geisel | Execute Chef Fell Stone Manor & BEX Events: 

Becky Geisel is a self-taught passionate chef who has developed and honed her techniques for over 25 years. Her culinary passion is rooted in development of learning the macrobiotic diet in the early 1990’s when her mother developed an aggressive breast cancer and quickly succumbed to the disease. This became the pivotal point for Becky on the journey to providing clean, fresh food to those in need and gaining an understanding of how food effects our overall health and lifestyle. With the seed planted, Becky began immersing herself into the food culture, working with well-established nutritionists, chefs and writers. Additionally, Beckycontinued to develop her love for good design and entrepreneurial knowledge while working for LVMH and DeBeers in early 2000’s. Becky remained resistant to committing to the food industry lifestyle but in 2006 she surrendered to her talent and passion for great food and design and began BEX kitchen. 

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