SOUS VIDE CHILI RECIPES

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SOUS VIDE PORK SHOULDER - SOUS VIDE RECIPES



Sous Vide Pork Shoulder - Sous Vide Recipes image

If you want pulled pork without having to manage an entire pork shoulder (or getting takeout from your nearest barbecue restaurant), ask your butcher for a pork shoulder steak. When prepared with the Anova Sous Vide Precision Cooker, then shredded, a pork shoulder gives you a much more manageable portion of pulled pork. It's also absolutely delicious.

Provided by Emily Farris and Jeff Akin

Total Time 24 hours 00 minutes

Prep Time 020 minutes

Yield Ingredients for 2

Number Of Ingredients 11

BEEF CHILI WITH MASA HARINA | WILLIAMS SONOMA



Beef Chili with Masa Harina | Williams Sonoma image

<p>There are as many versions of chili as there are chili cooks. This one includes a signature flavor of the American Southwest: masa harina. The Mexican corn flour used for making tortillas and tamales, masa harina is made by grinding corn kernels that have been simmered in a slaked lime solution and then dried. It is sold in well-stocked food stores and in Latin markets. Added to the chili near the end of cooking, masa harina thickens the liquid slightly, giving it body, and imparts a subtle corn flavor.<br> <br> Grind the meat yourself or ask the butcher to grind it fresh for chili, using the large holes of a meat grinder to give it a coarse texture. Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.<br> <br> <i>Looking for game-day cooking inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 100 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 10 servings

Number Of Ingredients 16

5 Tbs. vegetable oil
3 lb. beef chuck, ground for chili
3 large yellow onions, finely chopped
8 garlic cloves, minced
1 jalape&#241;o chile, seeded and finely chopped
1/2 cup chili powder
2 Tbs. ground cumin
1 Tbs. ground oregano
2 tsp. ground coriander
1 1/2 cups lager-style beer
2 1/2 cups beef stock
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
3 Tbs. masa harina
Salt and freshly ground pepper, to taste

Steps:

  • In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
  • In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and saut&#233;, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and saut&#233; for 1 minute. Add the jalape&#241;o, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
  • Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
  • Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.

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