Red Beef Chili

Red Beef Chili
The recipe Red Beef Chili can be made in roughly 2 hours and 30 minutes. This recipe serves 6. This main course has 773 calories, 75g of protein, and 39g of fat per serving. It is an expensive recipe for fans of American food. It is perfect for The Super Bowl. Head to the store and pick up cascabel chile powder, bottom round beef, chipotle pepper puree, and a few other things to make it today.

Instructions

1
Watch how to make this recipe.
2
Heat 2 tablespoons of the oil in a large Dutch oven over high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
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. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced.
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Salt And PepperSalt And Pepper
CuminCumin
BeefBeef
BeerBeer
MeatMeat
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Remove the meat from the pan and set aside.
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MeatMeat
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Frying PanFrying Pan
5
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.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add the garlic and cook for 2 minutes.
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GarlicGarlic
7
Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes.
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Poblano PepperPoblano Pepper
Jalapeno PepperJalapeno Pepper
8
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.
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Ancho Chili PepperAncho Chili Pepper
Chipotle ChilesChipotle Chiles
Pasilla PepperPasilla Pepper
Chili PowderChili Powder
9
Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
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Chicken StockChicken Stock
TomatoTomato
10
Puree with an immersion blender.
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Immersion BlenderImmersion Blender
11
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. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes.
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Chili PepperChili Pepper
BeefBeef
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Frying PanFrying Pan
12
Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
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Maple SyrupMaple Syrup
SeasoningSeasoning
ChocolateChocolate
13
Serve with Toasted Cumin Crema.
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Mexican CremaMexican Crema
CuminCumin
14
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown.
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CuminCumin
Sandwich BreadSandwich Bread
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Frying PanFrying Pan
15
Place in a small bowl. Stir in the crema and season with salt and pepper.
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Salt And PepperSalt And Pepper
Mexican CremaMexican Crema
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BowlBowl
16
Place in a squeeze bottle for serving.

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili Con Carne. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.
Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava
Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava
Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.
DifficultyExpert
Ready In2 hrs, 30 m.
Servings6
Health Score60
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