Red Beef Chili
Ingredients
- 7 tablespoons canola or vegetable oil ⓘ
- 4 pounds bottom round beef, cut into 1/2 -inch cubes ⓘ
- Kosher salt and freshly ground black pepper
- 2 tablespoons ground cumin ⓘ
- One 12-ounce bottle dark beer
- 1 large red onion, finely diced ⓘ
- 4 cloves garlic, finely chopped
- 1 teaspoon seeded and chopped habanero ⓘ
- 1 Thai bird chile, seeded and chopped
- 1/2 jalapeno, seeded and chopped ⓘ
- 1/2 poblano, seeded and chopped ⓘ
- 1 tablespoon ancho chile powder
- 1 tablespoon cascabel chile powder ⓘ
- 1 tablespoon chipotle pepper puree
- 1 tablespoon pasilla chile powder ⓘ
- 1 teaspoon New Mexican chile powder
- 5 cups homemade chicken stock, canned low-sodium broth or water ⓘ
- One 16-ounce can whole tomatoes, drained and pureed ⓘ
- 2 tablespoons finely chopped semisweet chocolate ⓘ
Instructions
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat.
- 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.
- Remove the meat from the pan and set aside.
- 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.
- Add the garlic and cook for 2 minutes.
- Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes.
- 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.
- Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender.
- 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.
- Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
- Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat.
- Toast until lightly golden brown.
- Place in a small bowl.
- Stir in the crema and season with salt and pepper.
- Place in a squeeze bottle for serving.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Nutrition & Diet Analysis (per serving)
676
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).