Spicy Beef Chili
|Vegetable oil||2 Tablespoon|
|Chuck steak||2 Pound, cut into 1/2 inch dices|
|Freshly ground pepper||To Taste|
|Kosher salt||To Taste|
|Hot italian sausages||1 Pound, casings removed and meat broken into 1-inch pieces|
|White onion||1 Large, chopped|
|Garlic||6 Clove (30 gm), minced|
|Chili powder||1 Tablespoon|
|Sweet paprika||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Shredded cheddar cheese||2 Ounce|
|Chopped scallions||1 1⁄2 Ounce|
|Sour cream||2 1⁄2 Ounce|
|Chopped cilantro||2 Ounce|
1. In a large enameled cast-iron casserole, heat the oil. Season the chuck with salt and pepper and brown half over moderately high heat, 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and brown, breaking it up with a spoon, 4 minutes. Add the sausage to the chuck.
2. Add the onion to the pot and cook over moderate heat until tender, 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chile powder, paprika, cumin and the meats and their juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt. Serve, passing the cheese, scallions, sour cream and cilantro on the side.