Guy cooks up a pot full of his spicy, smoky Fa-Guy-Ta Chili!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgdGet the recipe https://foodtv.com/3mWhrWrSubscribe to Food Network http://foodtv.com/YouTubeWe know one thing is certain Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Fa-Guy-Ta ChiliRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 5 hr 30 minPrep: 30 minInactive: 4 hrCook: 1 hrYield: 8 servingsIngredientsMarinade:1/2 cup tequila1/4 cup canola oil2 limes, zest from 1, juice from both1 teaspoon granulated garlic1 teaspoon hot paprika, smoked if possible2 teaspoon dark chili powder1 tablespoon Mexican oregano1 teaspoon kosher salt1 teaspoon freshly ground black pepper1 teaspoon adobo sauce1 chipotle pepper, roughly chopped2 pounds skirt steak, trimmed of fatChili Base:2 tablespoons canola oil2 yellow onions, peeled and chopped1 serrano pepper, seeded and finely chopped2 garlic clove, minced2 tablespoons chili powder3 tablespoons ancho chili powder2 tablespoons ground cumin2 cups low-sodium beef stock1 (28-ounce can) diced tomatoes with green chiles, juice reserved1 (28-ounce) can black beans, rinsed and drained1 chayote squash, sliced, pit removed1 yellow bell pepper, seeded and sliced1 orange bell pepper, seeded and sliced3/4 cup shredded pepper jack cheese3/4 cup sour cream2 avocados, halved, pitted and flesh diced2 limes, cut in wedgesFresh flour tortillas, for servingDirectionsAdd 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#GuyFieri #GuyBigBite #SpicySmokyChili #FoodNetworkGuy Fieri's Spicy Smoky Chili | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=P9L8bXXGgqc