Mike's 3-Bean Chili
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Beef Chuck Roast1 tbsp
Vegetable Oil1 tsp
Vinegar170 g
Tomato Paste (can)2 tbsps
Paprika (smoked)2 tbsps
Ground Cumin1
Bay Leaf1 tbsp
Cornstarch (optional)Directions:
1
Trim fat from beef chuck roast and place the fat into a large saucepan with vegetable oil over medium heat
2
Cook, stirring occasionally, until the fat chunks are lightly browned, about 15 minutes
3
Add beef bones to the fat
4
Pour in enough water to cover the bones and stir in vinegar
5
Bring liquid to a boil and reduce heat to low; simmer until stock has reduced to about 1 1/2 cups of liquid, about 2 hours
6
Preheat an outdoor grill for medium-high heat and lightly oil the grate
7
Cut beef chuck roast into 3/4-inch thick slices and cook on the preheated grill until browned, 3 minutes on 1 side and 2 minutes on the other side; cut beef slices into 1/2-inch cubes
8
Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; drain on paper towels
9
Transfer beef cubes into a large soup pot over medium heat
10
Add bacon, diced tomatoes, black beans, kidney beans, cannellini beans, onions, garlic, tomato paste, green bell pepper, red bell pepper, jalapeno peppers, serrano peppers, chili powder, smoked paprika, cumin, chocolate, anchovy paste, and bay leaf
11
Strain broth from beef bones; discard bones
12
Skim excess fat from the broth and pour broth over the chili ingredients
13
Use a large spoon to make a well 2 inches deep in the meat, broth, and vegetables, and pour stout beer into the hole; bring to a simmer
14
Place cover on soup pot and cook until beef is tender and flavors have blended, about 3 hours
15
For a thicker chili, dip about 3 tablespoons of liquid from the pot and whisk with cornstarch in a bowl; stir cornstarch mixture into chili and simmer until thickened, about 5 minutes