I’ve never made chili with anything other than ground beef or ground turkey. And, after seeing this yummy-looking recipe in this month’s Bon Appetit magazine I decided it was time that I made a ‘real’ chili – you know, the kind with big beefy chunks.
This recipe is quite involved (definitely not something for a weeknight – unless you spread it out over two nights) and I’m not certain it is worth the effort. The flavors were good and are even better the next day, but I think I’m just a fan of ground beef in chili.
4T. Vegetable oil, divided
4lbs. Well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cubes
2 Medium onions, chopped
1 Head of garlic, peeled and chopped
1/2C. Ground ancho chiles
2T. Ground cumin
1/2t. Ground allspice
1/4t. Ground cinnamon
1/4t. Ground cloves
1 12-oz. Bottle dark beer
1 28-oz. Can diced tomatoes in juice
2t. Dried oregano
2t. Coarse kosher salt
2T. Tomato paste
3T. Masa (corn tortilla mix)
Toppings of your choice – which can include:
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Chopped fresh cilantro
Diced fresh tomatoes
Heat 1T. oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2T. oil and beef.
Reduce heat to medium. Add 1T. oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes.
Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2C. water, oregano, and 2t. coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is tender, 2 hours.
Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4C. increments if too thick, about 30 minutes.
Divide chili among bowls. Top with garnishes and serve.
Husband Rating – 3 out of 5 – “Very good, but I like our usual chili better.”