- 6
Ingredients
- 1 1/2 teaspoons cumin seed
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- One 1-pound beef chuck roast
- 2 garlic cloves, minced
- 1 large yellow onion, diced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- One 14-ounce can diced tomatoes, including juice
- 1/2 ounce dark chocolate, cut into small pieces
- 2 ounces goat cheese, crumbled
- 1 1/2 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoon hot sauce
Preparation
Step 1
1. Preheat the oven to 350 F.
2. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 3 minutes. Transfer to a mortar and pestle or spice grinder, and let cool completely. Finely grind. Skip this step if you're using ground cumin.
3. In a small bowl, mix the sour cream and cilantro. Cover and refrigerate.
4. In a large casserole or Dutch oven fitted with a lid, add the olive oil and beef and cook over moderate heat, turning occasionally, until well browned, about 8 minutes. Add the garlic, onion, jalapeno, and cook, stirring often, until the onion is just translucent, about 6 minutes. Add the ground cumin, salt, chili powder, oregano, and tomatoes with juice, and bring to a simmer.
5. Cover the casserole and transfer to the oven. Bake, about 2 hours, stirring occasionally, until the meat is tender when pierced with a fork.
6. Stir in the chocolate, cheese, sugar, cinnamon and hot sauce. Simmer on the stove for 10 minutes to let the spices incorporate. Serve the chili in bowls, with a dollop of cilantro sour cream on top.