BEST CUT OF MEAT FOR CHILI RECIPES

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HAND-CUT BEEF CHILI AND BEANS RECIPE | ALLRECIPES



Hand-Cut Beef Chili and Beans Recipe | Allrecipes image

This stew beef chili beats ground meat chili 10x all day. Once you take the time to do this, you'll wonder why you didn't discover this classic sooner. How you serve this chili will determine how long it lasts.

Provided by Ed Price

Categories     Soups, Stews and Chili Recipes    Chili Recipes    Beef Chili Recipes

Total Time 2 hours 40 minutes

Prep Time 25 minutes

Cook Time 2 hours 15 minutes

Yield 18 servings

Number Of Ingredients 21

2 tablespoons olive oil, or to taste
2 pounds beef stew meat, trimmed and cut into bite-size pieces
1 onion, diced
5 cloves garlic, minced
¼ cup red wine
1 (28 ounce) can tomato sauce
1 (16 ounce) can red chili beans in sauce
1 (15.5 ounce) can small white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon white sugar
½ teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon smoked paprika
1 pinch ground cinnamon
1 pinch ground nutmeg

Steps:

  • Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
  • Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
  • Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
  • Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.

Nutrition Facts : Calories 271.8 calories, CarbohydrateContent 21.4 g, CholesterolContent 43.9 mg, FatContent 12 g, FiberContent 6.4 g, ProteinContent 19.9 g, SaturatedFatContent 4.2 g, SodiumContent 612.9 mg, SugarContent 3.3 g

RED BEEF CHILI RECIPE | BOBBY FLAY | FOOD NETWORK



Red Beef Chili Recipe | Bobby Flay | Food Network image

Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.

Provided by Bobby Flay

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 23

7 tablespoons canola or vegetable oil
4 pounds bottom round beef, cut into 1/2 -inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
One 12-ounce bottle dark beer
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1/2 poblano, seeded and chopped
1 tablespoon ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon chipotle pepper puree
1 tablespoon pasilla chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, canned low-sodium broth or water
One 16-ounce can whole tomatoes, drained and pureed
2 tablespoons finely chopped semisweet chocolate
2 tablespoons maple syrup, or more as needed
1/2 tablespoon cumin seeds
1/2 cup Mexican crema or creme fraeche
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
  • In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
  • Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

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