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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I had some leftover chuck meat and wanted to make chili. It seemed a natural match. I didn't want a Texas chili because I like beans, so I melded the two types. It takes a bit longer than making it with ground beef, but the flavor is superb. This is a traditional tomato-based chili with beans and a moderate amount of meat. If you want a meat lover's chili, use 2 pounds of chuck pieces and 1 1/2 pounds ground meat. The spice-heat level in this is light to moderate to my taste buds. If you know you are sensitive to spicy foods, reduce the pepper ingredients slightly. If you know you like things spicy, double them at the least and use a particularly spicy chili powder. Ingredients:
2 lbs chuck roast (or 1 lb chuck roast and 1 pound ground meat) |
1/2 tablespoon canola oil (or any vegetable oil) |
salt |
pepper |
2 cups finely chopped onions |
2 cups red peppers, cut into 1/2-inch dice (can use yellow, orange, or green) |
6 minced garlic cloves |
1/4 cup chili powder (this is for a mild chili, add 2 t more if you want more chili flavor) |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 teaspoon red pepper flakes (use 2 t for a spicier chili) |
2 teaspoons mexican oregano |
1/2 teaspoon cayenne pepper |
1/2 teaspoon black pepper |
28 ounces canned red kidney beans, drained and rinsed |
30 ounces canned black beans, drained and rinsed |
15 ounces pink beans, drained and rinsed |
28 ounces canned diced tomatoes, do not drain |
28 ounces tomato puree |
1/2 cup water |
Directions:
1. Trim the chuck roast so the edge fat and any large interior fat sections are removed, leaving the interior marbling.
2. Cut the meat into 3/4 cubes and sprinkle with salt and pepper. Note: larger cubes will require longer cooking to become fall-apart tender.
3. Heat the oil in large Dutch oven until the oil shimmers.
4. Add the seasoned cubed meat. Cook over medium high heat turning every 3-4 minutes until each side is well browned.
5. Remove meat with slotted spoon and put in a bowl.
6. Add onions, green pepper and spices to the Dutch oven. Cook, stirring frequently, for 2 minutes.
7. Add the garlic and stir for 30 seconds. If using ground beef, go to the next step, if not, skip the next step.
8. If using ground beef, add it now. Cook, stirring frequently, just until all the pink is gone.
9. Carefully drain the mixture, removing all but a couple of teaspoons of fat.
10. Add the cubed beef back into the pot, including any accumulated juices.
11. Add the tomatoes, tomato puree, and drained beans.
12. Bring to a boil, then reduce to a low simmer, covering the pot. Stir once in awhile (maybe once every 15 minutes).
13. After 1 to 1 1/2 hours, remove cover, stir and see how thick the mixture is. If it is quite thick, add 1/2 cup water (you can leave it that thick, but it can burn more easily if you don't pay attention and stir frequently).
14. Continue cooking until the beef chunks are tender.
15. Serve with whatever garnish you want: lime wedges, grated cheese, sour cream, chopped cilantro, chopped onion, diced avocado, etc.
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