Spice-Guy's Kitchen

You will need:

A large heavy pot with a lid. A dutch oven is perfect.
3lbs. ground beef
3 15oz. cans tomato sauce
2 15oz. cans diced tomatoes
1 can or bottle of your favorite beer (cold)
 To a bowl add the following:
4 tablespoons chili powder
4 tablespoons parsley flakes
3 tablespoons seasoned salt (such as Rockin’ seasoned salt)
4 tablespoons cilantro flakes
2 tablespoons granulated garlic
4 tablespoons dried minced onion
2 teaspoons dried rosemary
2 teaspoons cumin powder
1 tablespoon crushed red pepper
Stir and set aside.

Pour the fat drippings off the meat after browning, add the diced tomatoes and sauce and stir well.
Add the spice mixture and half of the beer, stir well. (drink the other half)
Set the heat to a low simmer and cook for at least two hours, stirring occasionally.
After two hours take off the lid and continue to cook until thickened, spooning off any fat that accumulates on the surface.
Serve with diced onions, grated sharp cheddar cheese, cornbread and of course lots of cold beer.

This is with out a doubt my favorite way to cook a steak. The only seasoning used is the salt in the pan. The steak does the rest. I like to say, “the steak is the seasoning”  because all those juices that would normally go into the fire concentrate in the pan. Your steak will have a wonderful “crust” that you can only achieve with a cast iron skillet.

Directions:

Get your BBQ red hot and place your cast iron skillet on the cooking grate.

When it starts smoking well, sprinkle about a tablespoon of kosher salt on the bottom of the skillet.

As soon as the salt starts to turn brown lay your steak on the salt.

Turn after 4 or 5 minutes and cook for another 4 minutes for rare.

Remove from the skillet and allow to rest for a few minutes.