Beef Chili
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil1
Sea Salt2 tbsps
Ancho Chili Powder1 tbsps
Ground Coriander1 tbsp
Ground Cumin1 tbsp
Sweet Paprika1 tbsp
Oregano (dried)1 tsp
Ground Cinnamon1 tsp
Sugar2 tbsps
Tomato Paste2 bunches
Chives (chopped, for garnish)1.5 cups
Sour Cream (for garnish)Directions:
1
Watch how to make this recipe
2
In a large soup pot, heat the olive oil
3
Season the beef shoulder all over with salt and pepper, add it to the pot and brown it
4
As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon
5
Lower the temperature under the meat to "toast" the spices
6
In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot
7
Increase the heat to medium to steam vegetables a little and sweeten the peppers
8
Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid
9
Bring to a boil and skim off any foam that rises to the surface
10
Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours
11
As it cooks down, add more water, if necessary
12
When done, stir in the masa harina
13
Take a potato masher and mash the chili so the meat comes apart in shreds
14
Season with salt and pepper, to taste
15
Garnish each serving with the shredded Cheddar, chives, and sour cream