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Beef Chili

pastryparrot1's picture
I like to make this chili in two steps. I first braise the beef for 3 1/2 hours and I refrigerate it overnight. This allows all the flavors to meld and the final result is amazing. However, if you do not want to do that and would rather eat it the day you are cooking it, go ahead and finish it and enjoy! However you decide to do it I can promise you will love it! A word of caution – this is really spicy!
Ingredients
  Chuck beef 3 Pound, diced
  Yellow onion 2 Medium, chopped finely
  Garlic 5 Clove (25 gm), minced
  Jalapeno peppers 2 Medium, seeded, chopped finely
  Chilli powder 3 Tablespoon
  Chipotle powder 1 Tablespoon
  Cayenne 1 Tablespoon
  Ground cumin 1 Tablespoon
  Ground cloves 1 Pinch
  Dark ale 12 Ounce
  Beef broth 2 Cup (32 tbs)
  Cinnamon sticks 2 Medium
  Bay leaves 2 Medium
  Canned kidney beans 30 Ounce, drained, rinsed
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)
  Olive oil 1 Teaspoon
  Seeded tomato 1 Tablespoon, chopped finely (FOR GARNISHING)
  Red onion 1 Tablespoon, chopped finely (FOR GARNISHING)
  Jalapeno rings 1 Teaspoon (FOR GARNISHING)
  Sour cream 1 Tablespoon (FOR GARNISHING)
Directions

GETTING READY
1. In a large braising pan heat some olive oil. Add the onions and cook, stirring occasionally, until they start to brown for 10 minutes.
2. Put the garlic and jalapeño and mix well. Cook for an extra 5 minutes. Remove from pan and set aside. Wipe your pan.
3. To the same pan, add more olive oil and heat. Add the beef and brown evenly on all sides. Work in batches so you do not overcrowd your pot. Set meat aside.

MAKING
4. To the pot return the cooked onions. Add the dry spices and mix well. Cook for 1 to 2 minutes until fragrant.
5. Pour the beer and 1 cup beef broth. Return the beef to the pan. Mix well.
6. Add the cinnamon and bay leaves. Season with salt and pepper.
7. Bring the beef to a boil, cover, reduce heat and simmer for 3 ½ hours (If finishing tomorrow, cool down completely and refrigerate – heat up again the next day.).
8. Remove the cinnamon and the bay leaves.
9. Add 1 more cup beef broth and the kidney beans. Cook for 15 to 20 minutes and serve.

SERVING
10. In a serving bowl, ladle the chilli, garnish with chopped tomatoes, red onion, jalapeño rings and sour cream and serve hot with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Ingredient: 
Chili, Beef
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
240 Minutes
Ready In: 
255 Minutes
Servings: 
8

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