Photo: Beef Chili Recipe
Ingredients
- 3 tablespoons olive oil
- 3 pounds beef shoulder, cut into large cubes
- Sea salt and freshly ground black pepper
- 2 tablespoons ancho chili powder
- 1 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 onions, diced
- 10 garlic cloves, halved
- 3 canned chipotle peppers in adobo, chopped
- 1 jalapeno, seeded and chopped
- 1 teaspoon sugar
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes, crushed by hand
- 1/2 cup masa harina
- 3 cups shredded white Cheddar, for garnish
- 2 bunches chopped chives, for garnish
- 1 1/2 cups sour cream, for garnish
Directions
In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
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By ChefBetch
Union County, NJ
on February 04, 2012
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The coriander was overpowering to me. Next time,I will try reducing the amount or eliminating it altogether. That being said, I think this recipe is definitely one I can build on and tweak to suit my personal taste. I chose it because the peppers and onions were pureed, which is perfect for my picky family members who dont like onions. A great way to add flavor without pieces of actual onion or pepper. I thought it had just the right amount of heat,but I may add some regular chili powder next time as well. I also added kidney beans at the end because we happen to like them. All in all, I'm glad I made this,and will make it again, with a few small adjustments!
By Lake Orion
on January 12, 2012
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You can't go wrong with Mr. Florence. I will be preparing this chili again for a big group of high school guys and their parents to celebrate building another log cabin at Hawk Woods Nature Center.
Keep up the inspiring work Tyler.
Mike
By Fabery
Los Angeles ca
on November 20, 2011
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I thought this chili was incredible. I tried it for the first time at my daughters school chili cook off and won second place, and fan favorite. Definitely worth the effort. Please don't skimp on the ingredients. PS - The recipe calls for masa harina, which is instant corn masa flour which you can find in the ethnic section of most local markets. It adds a great background flavor. I also used shredded mild cheddar instead of white cheddar. Last but not least, the sour cream really pulls the whole dish together. Make it when you want your chili to impress.
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