Beef Chili

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Picture of Beef Chili Recipe Photo: Beef Chili Recipe
Rated 4 stars out of 5
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  • Read 70 Reviews
Total Time:
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Yield:
6 to 8 servings
Level:
Intermediate
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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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Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 70 reviews

  • on February 03, 2013

    Flag

    Interesting favors easily tweaked. I saved this one.

    people found this review Helpful.
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  • on November 27, 2012

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    Great recipe. I followed it exactly (using the correct amount of chipotle peppers- 3 canned, not 3 cans. I did however, found it difficult to shred the beef with a potato masher. Instead, when there was about 20 minutes left to cook, I removed the meat and shredded it with 2 forks. I then seasoned the broth to taste and added the masa harina. The masa kind of clumped together, so I got a whisk and blended it in. I then put the shredded beef back in. I've been looking for a chili recipe like this forever and I finally found it. The spices were just right and my mouth didn't catch on fire (though it did have a decent kick to it.

    people found this review Helpful.
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  • on April 23, 2012

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    I have made this recipe again and again making little changes here and there but it is always a hit. Love that this is a true "Texas" style chili!

    people found this review Helpful.
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