- 6
- 40 mins
- 150 mins
Ingredients
- 5 Tbsp vegetable oil, divided
- 2 lbs beef chuck roast, cut into 3/4 inch cubes
- Kosher salt and freshly ground pepper
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)*
- 3 Tbsp chili powder, plus more to taste
- 2 tsp ground cumin
- 1 Tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes
- 3 c beef broth
- 2 (15 oz) cans kidney beans, undrained
- Assorted toppings
- We didn't find this recipe to be spicy at all, maybe add another pepper next time.
Preparation
Step 1
Heat 2 Tbsp vegetable oil in a large tor or Dutch oven over hight heat. Season the beef with salt and pepper. Add half of the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes.
Remove with a slotted spoon to a bowl. Add 1 more Tbsp oil to the pot and brown the remaining beef; remove to the bowl.
Reduce the heat to medium and add the remaining 2 Tbsp oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes.
Add the garlic and jalapeño and cook, stirring occasionally, until softened, about 2 minutes.
Add the chili powder, cumin, 1.2 tsp salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 c water.
Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1-1/2 hours.
Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes.
Season with salt, pepper and more chili powder. Top as desired.
From Food Network Magazine, October 2017