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Kick-Butt Beef-Chunk Chili




Source of Recipe


"A Guy's Guide to Great Eating: Big-Flavored, Fat-Reduced Recipes For Men Who Love to Eat" by Don Mauer


Recipe Introduction


This chili puts you in the driver's seat. You control the spices and where they come from, not some anonymous bottle of chili powder. You can go to a supermarket or a butcher shop for the meat.

While I get the chili out together on my stovetop, I remove all the racks but one from oven, place that rack in the lowest position and begin heating it to 300 degrees. When the chili begins to simmer, I cover it and place it in the oven to cook, oh-so-slowly until the meat falls apart and the flavors combine.

If you're making this for a Super Bowl party, you better double the quantity, cause it'll disappear faster than you'll believe.


List of Ingredients




3 pounds top round beef, trimmed of all visible fat
2 tablespoons good quality olive oil
1 large yellow onion, chopped
1 green pepper, chopped
12 cloves of garlic, crushed and minced (a food processor works best)
4 teaspoons paprika (preferably Hungarian)
2 teaspoons hot red pepper flakes (or, if you really like the heat add a
third teaspoon)
2 teaspoons cumin
1 teaspoon cayenne
1 teaspoon oregano
4 cups cold water
1 (28-ounce) can whole tomatoes, drained (reserve liquid) and chopped
1 (15.5-ounce) can pinto beans, including liquid
1 (15.5-ounce) can kidney beans, including liquid
1 (15.5-ounce) can Great Northern beans, including liquid
2 tablespoons all-purpose flour
5 tablespoons white or yellow cornmeal
1 cup cold water
Salt to taste

Recipe



1. Slice the beef, crosswise, into strips 1 1/4-inches wide. (These will be large, wide strips of meat, as long, and deep as the meat itself.) Set aside.

2. Heat a large, heavy-bottomed stockpot over medium to medium-high and when it's hot (about 2-3 minutes); add the olive oil and when it shimmers and almost smokes add the onions, peppers, and garlic. Sauté for 3 minutes, until beginning to soften. Add the paprika, red pepper flakes, cumin, cayenne, oregano and stir constantly for 30 seconds, until the spices become fragrant. Add the sliced beef and cook, stirring constantly, until the meat just loses its pink color. Do not brown.

3. While the beef is cooking, place a saucepan over medium-high heat and add the 4 cups of cold water. Bring to a boil.

4. When the meat has lost its pink color add the chopped tomatoes and their reserved liquid and the 4 cups of boiling water to the pot and bring to a simmer. Reduce the stockpot's heat to low, cover, and gently simmer, stirring occasionally, until the beef is tender, about 2 1/2 to 3 hours. (The meat should be fall-apart tender at this point.) Add the beans and their liquid and cook 15 minutes more, until the beans are heated through.

5. Whisk the flour and cornmeal into the 1-cup cold water and add to the chili, while stirring (to prevent lumps) cook until thickened, about 4-5 minutes. Taste (careful, it's hot) and adjust seasoning. Remove the pot from the heat and serve immediately. Makes 12 servings.