Upstate Chili

Name: Upstate Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 Tbsp pure ground chile de arbol; 3 kgs pounds beef shank; 2 kilograms 800-g) cans whole peeled tomatoes, drained, puréed in a blender; 3 Tbsps Urfa Biber or Aleppo chile flakes, plus more to taste; 75 milliliters 1/3 cup cider vinegar; 1 Dash ground cloves; 2 Tbsps dried thyme; 6 garlic cloves, crushed and peeled; 2 Tbsps ground cumin; 60 grams 1/2 cup pure ground guajillo chile; 8 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 2 Tbsps dried oregano, preferably Mexican; 455 grams pound dried red kidney beans, rinsed and pick through for stones; 2 larges yellow onions, coarsely chopped

The recipe Upstate Chili is ready in approximately 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of American food. One portion of this dish contains roughly 50g of protein, 14g of fat, and a total of 459 calories. This recipe serves 8. This recipe covers 44% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up ground chile de arbol, dash of ground cloves, aleppo chile flakes, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course.

Instructions

Prepare the beef: At least 1 day before serving the chili, cut the meat from the beef shanks. (Save the bones to make beef stock.) You should have about 3 pounds (1.5 kg) meat.

Ingredients you will need

Beef Shank

Beef Stock

Chili Pepper

Beef

Meat

Cut the meat into 1-inch (2.5-cm) cubes.

Ingredients you will need

Meat

Place them on a baking sheet and freeze until they are semisolid, about 1 hour. In batches, process the meat in a food processor until it is coarsely chopped. (If you are lucky to live near an artisan butcher, ask them to bone and grind the beef shank meat with the coarse "chili" blade.)

Ingredients you will need

Beef Shank

Chili Pepper

Bone

Meat

Equipment you will use

Food Processor

Baking Sheet

Mix the guajillo chile, vinegar, chile de arbol, salt, oregano, cumin, and cloves together in a nonreactive medium bowl.

Ingredients you will need

Arbol Chile

Guajillo Pepper

Oregano

Vinegar

Clove

Cumin

Salt

Equipment you will use

Bowl

Add the beef and mix well. Cover tightly and refrigerate for at least 12 and up to 24 hours.

Ingredients you will need

Beef

Put the beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm).

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Let them stand in a cool place (refrigerate if the kitchen is warm) for at least 12 and up to 16 hours.

Drain the beans, put them in a large saucepan, and add enough fresh cold water to cover by 3 inches (7.5 cm).

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Heat them, stirring often, over medium-high heat just until the water boils. Reduce the heat to medium-low and simmer until the beans are barely tender, about 1 1/2 hours, depending on the freshness of the beans. During the last 30 minutes, add the salt to the saucepan.

Ingredients you will need

Beans

Water

Salt

Equipment you will use

Sauce Pan

Drain the beans and set them aside.

Ingredients you will need

Beans

Make the chili: Meanwhile, heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat. In 2 or 3 batches, add the marinated beef and cook, stirring often, until it is seared, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl, leaving the fat in the pot.

Ingredients you will need

Chili Pepper

Beef

Cooking Oil

Equipment you will use

Slotted Spoon

Dutch Oven

Bowl

Pulse the onions and garlic together in a food processor until finely chopped but not puréed. (Or mince the onions and garlic by hand.)

Ingredients you will need

Garlic

Onion

Ground Meat

Equipment you will use

Food Processor

Add the remaining 1 tablespoon oil to the Dutch oven and heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion mixture and cook, stirring often, until the onions are softened, about 5 minutes.

Ingredients you will need

Onion

Return the beef to the Dutch oven.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Add the tomato purée, chile flakes, oregano, thyme, and cumin and stir well. Reduce the heat to medium-low. Simmer, uncovered, for about 2 1/2 hours, until the meat is very tender and the tomato juices thicken.

Ingredients you will need

Red Pepper Flakes

Oregano

Tomato

Cumin

Thyme

Meat

Add hot water to the chili if it threatens to stick to the pot, and stir in the beans during the last hour. Season with salt and more Urfa chile flakes. If you like very spicy chili, add more ground chile de arbol. (The chili can be cooled, covered, and refrigerated for up to 2 days.) Spoon it into bowls and serve hot.

Ingredients you will need

Arbol Chile

Red Pepper Flakes

Beans

Chili Pepper

Water

Salt

Equipment you will use

Bowl

Pot

Reprinted with permission from Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall by Michael Phillips with Rick Rodgers. Text copyright © 2013 Jamestown Premier Chelsea Market L.P.; photography copyright © 2013 Jennifer May. Published by Stewart, Tabori & Chang.

Equipment

Ingredients

Servings:

1Tbsp

pure ground chile de arbol 3kgs

pounds beef shank 2kilograms

800-g) cans whole peeled tomatoes, drained, puréed in a blender 3Tbsps

Urfa Biber or Aleppo chile flakes, plus more to taste 75milliliters

1/3 cup cider vinegar 1Dash

ground cloves 2Tbsps

dried thyme 6

garlic cloves, crushed and peeled 2Tbsps

ground cumin 60grams

1/2 cup pure ground guajillo chile 8servings

Kosher salt 3Tbsps

extra-virgin olive oil 2Tbsps

dried oregano, preferably Mexican 455grams

pound dried red kidney beans, rinsed and pick through for stones 2larges

yellow onions, coarsely chopped

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. 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. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.