https://www.copymethat.com/r/Vz7uHZbWG/beef-and-bean-chili/
110639772
K8Cw8H7
Vz7uHZbWG
2024-10-06 16:42:54
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Servings: 16
Servings: 16
Ingredients
- 2 lbs chuck roast
- 1.33 lbs ground beef 80%
- 2 medium yellow onions, diced
- 2 large jalapeno chiles, seeded and chopped
- ½ head garlic, minced
- 2 cans black beans
- 2 cans kidney beans
- 2 cans pinto beans
- 1 small can tomato paste
- 2 cans diced tomatoes
- 1 tbsp olive oil
- 3 tbsp chili powder
- 2 tbsp ancho chile powder
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp mexican oregano
- 1 tbsp cumin
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 2 bay leaves
- 1 qt beef broth
- 2.5 tbsp kosher salt
- 1.5 tbsp black pepper
- ½ tbsp cocoa powder (optional)
- ½ cup dry red wine
Steps
- Brown whole chuck roast on all sides in olive oil in a large pot over medium high heat. Set aside. When cool, cut into approximately 1" cubes, removing excess fat.
- Brown ground beef in the same pot over medium high heat, breaking up. When browned, drain through a fine mesh sieve over a bowl, reserving beef fat.
- Turn heat down to medium. Spoon about 2 tbsp of beef fat back into the pot and cook onions and chiles until beginning to soften. Add garlic and cook for about 1 minute.
- Add chili powder, chile powder, cumin, and paprikas and cook for 2 to 3 minutes. Add tomato paste and cook another 2 to 3 minutes. Add red wine and cook for another minute or two. Add tomatoes and the rest of the spices.
- Return beef to the pan and cover with beef broth. Cook until beef cubes are tender, 2 to 3 hours, at medium low heat.
- Taste and adjust seasoning as necessary. Add cocoa powder, if using. Drain and rinse beans and add to the pot. Bring to a boil, then simmer on low heat for at least half an hour to heat through.
- Serve with sour cream, shredded Mexican cheese blend, and green onions, if desired.
Notes
- I rarely make this exactly the same way twice. Feel free to use this as a template, modifying it to your tastes.
- If you like more spice, feel free to keep the seeds and membranes, and/or use spicier chiles.