Red Beef Chili
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
7 tbsps
Canola2 tbsps
Ground Cumin1 large
Red Onion (finely diced)4 cloves
Garlic (finely chopped)1 tbsp
Ancho Chile (powder)2 tbsps
Maple Syrup (or more as needed)1 tbsp
Cumin Seed1 cup
Crema (mexican)Directions:
1
Watch how to make this recipe
2
Heat 2 tablespoons of the oil in a large Dutch oven over high heat
3
Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides
4
Repeat with the oil and meat, draining any excess liquid from the pan between the batches
5
Return the meat to the pan, sprinkle with the cumin and stir well
6
Deglaze the pan with the beer and bring to a boil
7
Cook until the beer is almost completely reduced
8
Remove the meat from the pan and set aside
9
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
10
Add the garlic and cook for 2 minutes
11
Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes
12
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
13
Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes
14
Puree with an immersion blender
15
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
16
If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes
17
Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings
18
Serve with Toasted Cumin Crema
19
Place the cumin in a small saute pan over medium heat
20
Toast until lightly golden brown
21
Place in a small bowl
22
Stir in the crema and season with salt and pepper
23
Place in a squeeze bottle for serving