Sunday, April 27, 2014
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Slow Simmered Chili
Amys Chili
1 2lb. chuck eye roast or steak
1 small white onion, chopped
1 green pepper, chopped
1 garlic clove, finely chopped
2 tablespoons chipotle chili powder
2 tablespoons ancho chili powder
1 teaspoon cocoa
1 teaspoon sugar
1 tablespoon Mexican oregano
1/2 box beef stock
1 small can tomato paste
1 large can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worchestershire sauce
1 can dark red kidney beans
salt
pepper
Slow Simmered Chili
A cool, rainy Saturday afternoon seemed like the perfect time to create a delicious and satisfying slow simmered Chili. I guess there are as many different types and preferences of chili as there are recipes and techniques. My preference is for a chunky chili made from big pieces of chuck eye roast that are cooked tender and shredded after an afternoon of simmering in a flavorful chili tomato base.
This is my own recipe which is a result of making chili quite a few times over the years. I also make my own blend of chili powder by toasting and grinding dried chipotle and ancho peppers. The end result is spicy chili, to the degree of a gentle warming sensation, not blow your taste buds hot, therefore, you should adjust the heat level according to your taste. The ingredient amounts are an approximation, but there is really no need to be precise anyway.
Amys Chili
1 2lb. chuck eye roast or steak
1 small white onion, chopped
1 green pepper, chopped
1 garlic clove, finely chopped
2 tablespoons chipotle chili powder
2 tablespoons ancho chili powder
1 teaspoon cocoa
1 teaspoon sugar
1 tablespoon Mexican oregano
1/2 box beef stock
1 small can tomato paste
1 large can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worchestershire sauce
1 can dark red kidney beans
salt
pepper
Heat 2 tablespoons canola oil in a heavy bottom dutch oven over medium high flame. Cut the chuck eye roast into 2 inch cubes and place in the dutch oven to brown well on all sides. Remove the beef and place it on a plate and reserve juices. Reduce heat to medium and add the onions and green pepper. Cook for a about 2-3 minutes and add the garlic. Stir to combine and be careful not to burn the garlic. Add the chili powders, cocoa, sugar, orgegano and salt and pepper to taste. Stir well to combine. Again, be sure not to have the dutch oven too hot; you dont want the spices to burn just toast to release some of the oils and flavor. Next, add 1/2 box of good quality, low sodium, beef stock and scrape the bottom of the dutch oven to pull up all of the flavorful bits on the bottom. Add 1/2 to 1 full can of tomato paste, depending on how thick you like your chili. I recommend starting with 1/2 can and adding more as you proceed. Work the tomato paste into the vegetables and beef stock. Add the crushed tomatoes, apple cider vinegar, Worchestershire sauce the reserved beef with the juices back to the dutch oven. Combine well, bring to a boil, reduce to a simmer, cover and let cook for 2 hours.
After 2 hours remove the large beef chunks from the chili and shred. Return the beef back to the pot with the drained kidney beans and cook, covered, for an additional 1/2 hour. Serve with various condiments included shredded cheese, sour cream, hot sauce, chopped onion, or guacamole. Enjoy!
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