Beef Chili

By á-174535

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup julienned red onion
• 1 tablespoon minced jalapeno pepper
• 1/2 cup julienned roasted red bell pepper
• 1 rotisserie chicken, skin removed and meat shredded
• Sea salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh cilantro, plus more for topping
• 4 ounces cream cheese
• 1/4 cup grated parmesan cheese, plus more for topping
• 1 1/4 cups grated mozzarella cheese
• 1/4 cup fresh lime juice
• 3 ounces tequila
• 1/4 cup diced Roma tomatoes, for topping
• 4 sourdough rolls, warmed
• 3 tablespoons olive oil
• 3 pounds beef shoulder, cut into large cubes
• Sea salt and freshly ground black pepper
• 2 tablespoons ancho chili powder
• 1 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 2 onions, diced
• 10 garlic cloves, halved
• 3 canned chipotle peppers in adobo, chopped
• 1 jalapeno, seeded and chopped
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole tomatoes, crushed by hand
• 1/2 cup masa harina
• 3 cups shredded white Cheddar, for garnish
• 2 bunches chopped chives, for garnish
• 1 1/2 cups sour cream, for garnish

Details

Servings 6
Preparation time 30mins
Cooking time 165mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

Recipe courtesy Tyler Florence