Slow-Simmered Spicy Chili

Recipe courtesy Amy Ricks for 2011 Cooking Channel, LLC. All Rights Reserved.
Show: The Perfect 3 Episode: Chili

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Total Reviews: 2

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  • 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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