Slow-Simmered Spicy Chili

Recipe courtesy Amy Ricks for 2011 Cooking Channel, LLC. All Rights Reserved.
Show: The Perfect 3 Episode: Chili
TOTAL TIME: 3 hr 20 min
Prep: 30 min
Inactive Prep: --
Cook: 2 hr 50 min
 
YIELD: Servings: about 6 to 8
LEVEL: Easy

ingredients

  • 2 tablespoons canola oil
  • 1 (2-pound) piece boneless chuck eye roast or steak
  • 1 small white onion, chopped
  • 1 Anaheim chile, seeded, if desired, chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons chili powder (homemade blend of 4 teaspoons each ancho, chipotle, and pasilla)
  • 1 tablespoon Mexican oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • FOR SERVING:
    • Shredded cheese
    • Sour cream
    • Hot sauce
    • Chopped onion
    • Guacamole
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    Directions

    Heat the oil in a heavy-bottom Dutch oven over medium-high heat. Cut the chuck eye roast into 2-inch pieces and place in the Dutch oven to brown on all sides. Transfer the browned beef to a plate with a slotted spoon, leaving any juices in the pot. Reduce the heat to medium and add the onion and green pepper. Cook for about 2 to 3 minutes, and then add the garlic. Stir to combine and be careful not to burn the garlic. Add the chili powder, oregano, cocoa, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir well to combine. Add the beef stock, scraping the bottom of the Dutch oven to pull up all of the flavorful bits on the bottom. Work the tomato paste into the vegetables and beef stock until dissolved. Add the crushed tomatoes, apple cider vinegar, Worcestershire sauce, and the reserved beef with the juices back to the pot. Combine well, bring to a boil, and reduce to a simmer, cover and let cook for 2 hours.

    After 2 hours, remove the large beef chunks from the chili and shred with 2 forks. Return the beef back to the pot with the beans and cook, covered, for an additional 1/2 hour. Serve with shredded cheese, sour cream, hot sauce, chopped onion, or guacamole.

    Cook's Note: This is chunky and flavorful chili made from tender shredded beef with the perfect amount of heat. I use a homemade blend of ground dried chile peppers including ancho, chipotle, and pasilla. I also slow cook and shred a chuck eye roast as opposed to using traditional ground beef.

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    5

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    Read all 2 reviews

    • on February 06, 2012

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      I made this yesterday for the Superbowl and it was great! I used a 3 1/2 lb boneless chuck roast and it fed 7 people with a very small amount of leftovers. Really like the searing, braising, and shredding technique.

      I slightly tweaked the recipe in terms of the chiles and spices, apart from that, followed it exactly:

      I used two Anaheims, two Jalapenos, two Chipotles with Adobo, a tablespoon of cumin, and a healthy pinch of Cayenne pepper (along with 3 tablespoons of dark chili powder. I also used two cans of Red Kidney beans.

      Highly recommend this recipe, makes for a very rich and savory sauce and very tender/succulent beef!!! Everyone loved it!

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    • on January 31, 2012

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      Fabulous chili - the best we have had. I added 1 tbs. cumin, 1 tbs. coriander, 1 tbs. sweet paprika. Refrigerated for 48 hours for flavors to marry. We served it over rice with cheddar cheese and sour cream topping. YUM!

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