This recipe is so quick and easy to make. Your salad or steamed vegetables may take longer to prepare! Light, healthy & delicious! Watch me make it here.
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I love Chuck Chili. Meat & plenty of flavour! This is not a quick recipe but I promise the results are worth the wait! No beans or sweet peppers in this version. Does your chilli have to have beans or ground meat? Drop your thoughts in the comment section. Watch me make it here.
1-1.5lbs of beef chuck/roast, cut into 1.5 inch pieces
1.5-2 cups beef/chicken/vegetable broth or water
1 medium onion chopped
3-4 garlic cloves, crushed or sliced
1 ancho chili, rehydrated
1/2 tsp chili flakes/unsalted chili powder you can add more throughout the cooking process
1/2 tsp black pepper
2 tsp salt or less or omit
1 can whole or crushed tomatoes
1/2 tsp cinnamon
1-2 tsp ground cumin
1-2 tsp dried oregano
1 bay leaf
1-2 tsp dries cilantro or fresh
1/2-1 tsp dried parsley or fresh
1 oz dark chocolate
pinch of sugar or omit
1-2 tbsp of grapeseed or any high heat cooking oil
*Wash, dry & cut your beef into 1.5 inch pieces.
In a clean bowl add garlic, 1/2 of the onion, 1 tsp cumin, 1/2 tsp chili flakes, black pepper. Mix well, cover & leave in fridge for at least 8 hours. Up to 24 hours.
Take the meat out of the fridge about an hour before cooking.
You can soak your ancho chili overnight or several hours before cooking.
Put the chili in a heat proof container, pouring hot water over the chili. I cover with plastic wrap to keep the heat in longer. After a few hours, drain the water and chop or puree your chili. I left the seeds in, you do not have to.
Heat 1 tbsp of oil in a large skillet or pot, on medium-high heat. You may not need the other tbsp of oil.
Brown the meat until the pieces are brown & crispy on each side. You will have to do a few batches. Do not overcrowd the pan. If you do the meat will just steam, not brown.
Set the meat to the side when you are finished.
To the same skillet/pot add the garlic & onions that the meat was marinating in along with the rest of the onion. Saute for 4-5 minutes.
Add the bay leaf, the ancho chili & the other tsp of cumin. Cook for 4-5 minutes stirring occasionally.
If you are using a pan, transfer to a larger pot.
Add the sauteed vegetables. Deglaze the pan or pot with a couple tbsp of hot water.
Add the tomatoes. You can keep the tomatoes whole for a chunkier chili or puree the tomatoes.
Add the beef with all of the collected juice.
Add the cilantro,oregano, dark chocolate and broth/water. You want enough liquid to just cover the meat. I also added one tsp of sugar, this is optional, of course.
Add the salt, if using. Stir, cover & bring the chili to a boil. Then down to a low simmer, covered.
Check your chili every 1/2 hour or so. Making sure that the liquid is not evaporating too quickly, or that the chili is not boiling. You want a low simmer.
Along with a meat tenderness check, I am always adjusting the flavour, almost to the end. A little bit of this or that. Favour for your own taste & desired heat level.
The chili will take between 2.5 to 3 hours to cook.
Remove the bay leaf before serving.
*By wash I mean at the very least, rinse the beef very well with cold water. I wash by rinsing the meat & then soaking it in cold water with salt, vinegar/lemon or lime juice, for at least several hours. Keep refrigerated. Then rinsing very well to remove the salt & vinegar/lemon or lime juice.
Keep the broth/water hot, so it does not slow down the cooking process.
Depending on my mod & what is in my cupboard/fridge I sometimes replace some of the liquid with a strong, dark beer. Sometimes I add a cup of brewed coffee to replace some of the liquid. These additions change the flavouring in equally delicious ways!