- 8
Ingredients
- 2 tbsp. vegetable oil
- 2 pounds chuck steak, cut into 1/2 inch dice
- Kosher salt and freshly ground pepper
- 1 pound hot Italian sausages, casing removed and meat broken into 1 inch pieces
- 1 large white onion, chopped
- 6 garlic cloves, minced
- 1 tbsp. chili powder
- 1 tbsp. sweet paprika
- 2 tsp. ground cumin
- One 28 oz can diced tomatoes
- 1 cup water
- One 15 oz can pinto beans, drained
- One 15 oz can cannellini beans, drained
- One 15 oz can kidney beans, drained
- Shredded cheddar cheese, chopped scallions, sour cream and chopped cilantro, for serving
Preparation
Step 1
In a large enameled cast-iron cassrole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately hight heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the chuck , sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.