Saturday, November 8, 2014

Yummy Beef Chuck Chili

Beef Chuck Chili

Makes 1 gallon
5 pounds beef chuck roast, cut into ¾ inch pieces
1 head garlic, peeled and chopped
2 C yellow onion, diced 3/8 inch
3 C poblano peppers, seeds removed and ½ inch dice
3 C sweet potatoes, peeled and diced 3/8 inch
3 T fresh oregano, chopped
2 T chili powder
2 t cumin
1 t coriander
2 ½ t smoked paprika
24 oz. beer
28 oz. can crushed tomatoes
1 can of kidney beans
Canola oil
Kosher salt and fresh black pepper
For garnish:
Sour cream
Cheddar cheese

Place a large sauté pan over high heat.   Season the chuck with salt and pepper. When oil is shimmering add the diced chuck and sear on all sides until well browned. (You will need to do this in batches.)  When chuck is finished searing set aside and reserve along with any juices that may have been released in the pan.



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Place a large pot over medium high heat.  Once oil is shimmering add the onions and garlic.  Season with salt and pepper.  Sweat for about 4-5 minutes or until onions begin to soften and become translucent.  Add the peppers, season again with salt and pepper, and continue to sweat another 4-5 minutes or until very fragrant and all vegetable are very tender.   
Add the oregano and spices and continue to cook 2-3 minutes or until spices are very fragrant.  Add the beer and beans, return the chuck to the pot and place a lid on the pot and bring to a simmer.  Simmer covered for 30 minutes.  Add the tomatoes into the pot and continue to simmer covered for about 1 ½-2 hours.  
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Check the tenderness of the chuck.  It should be at the point that you should have to apply pressure with a fork for it to begin to fall apart.   At this point remove the lid and add the sweet potatoes.   
Continue to simmer, while occasionally breaking up the chuck with a fork as it becomes very tender, for about an hour or until potatoes are cooked through, the chili has thickened and the chuck has become very tender.   Best if refrigerated overnight and served the next day.  
Garnish with cheddar cheese and sour cream.




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