jshively
09-16-2008, 10:47 AM
I prefer to use chuck roast since it has a good amount of fat and muscle fibers in it. Paired with the long and slow cooking of the chili causes the meat to break down and turn into something that is melt in your mouth.
For this recipe you will need:
2 lbs of chuck roast cut into bite size pieces
1/4 lb of bacon cut into bite size pieces
1/2 cup of chili powder (recipe I used posted below)
1 bottle of your favorite beer
1 TB of oregano
4 sprigs of thyme
1 onion finely diced
4 cloves of garlic finely diced
2 bay leaves
1 28 ounce can of tomatoes
Chili Powder:
2 dried chipotle peppers
2 dried ancho chili peppers
2 dried passilla peppers
2 dried guajillo peppers
1 TB of whole cumin seeds
1 TB of whole coriander seeds
In a dry skillet toast the cumin and coriander till fragrant (about a minute). Chop the stems off the chilis and throw everything in your coffee grinder that you use for grinding spices and spin till a powder.
Chili:
Over medium-high heat in your dutch oven add in the bacon and cook till crispy. Remove the bacon leaving that beautiful grease behind and add in 1/2 of the chuck roast. Cook till browned all over, remove, and add in the other 1/2 of the chuck roast. Once that second batch is browned all over, remove, and add in the onion with a pinch of salt and pepper. Cook till the onion is softened (about 5 minutes), add in the garlic, and cook for another minute.
http://www.culinarydisaster.com/images/beef_chili/meat_browning.JPG
Add everything else and bring to a boil. Once the chili is at a boil, reduce to a simmer, cover, and let it simmer for 2 hours. Make sure you taste every so often and adjust the flavors as you see fit.
http://www.culinarydisaster.com/images/beef_chili/add_everything.JPG
If after the two hours the meat is still not tender enough cover and let it go for about another 30 minutes.
Once you are happy with the taste and everything, pour the chili into some soup bowls, and enjoy. I love to garnish it with some sliced jalapenos and shredded cheese.
http://www.culinarydisaster.com/images/beef_chili/plate.JPG
For this recipe you will need:
2 lbs of chuck roast cut into bite size pieces
1/4 lb of bacon cut into bite size pieces
1/2 cup of chili powder (recipe I used posted below)
1 bottle of your favorite beer
1 TB of oregano
4 sprigs of thyme
1 onion finely diced
4 cloves of garlic finely diced
2 bay leaves
1 28 ounce can of tomatoes
Chili Powder:
2 dried chipotle peppers
2 dried ancho chili peppers
2 dried passilla peppers
2 dried guajillo peppers
1 TB of whole cumin seeds
1 TB of whole coriander seeds
In a dry skillet toast the cumin and coriander till fragrant (about a minute). Chop the stems off the chilis and throw everything in your coffee grinder that you use for grinding spices and spin till a powder.
Chili:
Over medium-high heat in your dutch oven add in the bacon and cook till crispy. Remove the bacon leaving that beautiful grease behind and add in 1/2 of the chuck roast. Cook till browned all over, remove, and add in the other 1/2 of the chuck roast. Once that second batch is browned all over, remove, and add in the onion with a pinch of salt and pepper. Cook till the onion is softened (about 5 minutes), add in the garlic, and cook for another minute.
http://www.culinarydisaster.com/images/beef_chili/meat_browning.JPG
Add everything else and bring to a boil. Once the chili is at a boil, reduce to a simmer, cover, and let it simmer for 2 hours. Make sure you taste every so often and adjust the flavors as you see fit.
http://www.culinarydisaster.com/images/beef_chili/add_everything.JPG
If after the two hours the meat is still not tender enough cover and let it go for about another 30 minutes.
Once you are happy with the taste and everything, pour the chili into some soup bowls, and enjoy. I love to garnish it with some sliced jalapenos and shredded cheese.
http://www.culinarydisaster.com/images/beef_chili/plate.JPG