Saturday, March 29, 2014

Two-Beef Chili

Quick...before it starts to get too warm outside, you need to make this chili.

I've never been a big chili fan, but I decided to make a batch for some reason a couple weeks ago. I still have no idea what prompted that, but I'm glad it did because I'm putting this up there as one of the best things I've ever eaten. The spices are right on and the texture was awesome. The contrast of the two kinds of meats was unlike anything I've had and they worked so well together! It wasn't very spicy either so it had just the right amount of heat.

Oh, and this one is even better the next day.

Two-Beef Chili


 1 TB canola oil
 1 lb bottom round, cut into 1/2" chunks
 1 lb chili meat
 1 lg sweet onion, chopped (about 2 c)
 2 md bell peppers, chopped (red or green, about 2 c)
 1 mild green chile pepper (anaheim), seeded and chopped
 2 jalapeno peppers, seeded and minced
 4 garlic cloves, minced
 1/2 TB paprika
 1 1/2 tsp smoked paprika
 2 1/2 TB chili powder
 1/2 tsp ground cumin
 1/2 tsp kosher salt
 1/2 tsp seasoned salt
 1 tsp dried oregano
 1 TB dried parsley
 1 pkt achiote seasoning (1 tsp)
 1 24 oz can crushed tomatoes
 2 15 oz can diced fire roasted tomatoes
 2 c beef broth
 2 c water
 4 TB tomato paste


1. Heat oil in a large pot over medium-high heat. Add round steak and sear until browned on all sides, in batches if necessary. Remove and set aside.
2. In same pot, add chili meat and cook until browned. Add onions and cook over medium heat until starting to soften. Add garlic and peppers, cook for another two minutes. Stir in spices and cook for one more minute.
3. Add remaining ingredients, stir well, and bring to a boil. Reduce heat to simmer and let cook, uncovered, for about 1 1/2 - 2 hours. Stir occasionally. Chili will thicken slightly upon standing and even more overnight.

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