Beef Chili

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chili

Rated: 4 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
2 hr 15 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 2 hr 15 min
Total:: 2 hr 45 min

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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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Comments & Reviews

recipe Beef Chili
Lindsey Morgantown, WV 11-08-2009
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Good but not what I thought
Rated: 3 stars out of 5

I thought the flavor of this meal was really really delicious. However, this isn't what I would usually consider chili and I... think that turned me off to the meal. I'm used to the typical ground beef and beans. If you like this style chili though, the flavor was outstanding and spicy!Read more
recipe Beef Chili
Renee Rincon, GA 11-01-2009
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Huh?
Rated: 3 stars out of 5

what the heck is masa harina ?????
recipe Beef Chili
TONI florence, SC 10-28-2009
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the bomb
Rated: 5 stars out of 5

I have made this 4 years in a row for our church halloween festival and it was a hit. I did change a few things. Like use... deer meat instead of beef. More chilie powder. this is so easy to make in a 5gal pan for church. Read more
recipe Beef Chili
Laurie Klamath Falls, OR 10-06-2009
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Really hit the spot!
Rated: 5 stars out of 5

I didn't follow the recipe to the "T", (more chili powder and meat, less cinnamon) and it came out delicious. The corn... pudding is a must. We also put sour cream and cheddar cheese on top of each bowl. Really, really good.Read more
recipe Beef Chili
Claire Cypress, TX 09-13-2009
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Brilliant!
Rated: 5 stars out of 5

I made this with beans instead of beef, it turned out really well :) In the past I have made chili that turned out really... bland, but this recipe hits the spot! Right colour, right consistency and most importantly tastes excellent! I will be making it with beef next time! Great recipe thanks Tyler!Read more
recipe Beef Chili
Dana Burbank, CA 08-07-2009
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Don't leave off the corn pudding on the top
Rated: 4 stars out of 5

I was concerned about the recipe at first when I realized that whoever wrote it for Foodtv clearly left out a few ingredients... (the chocolate?). But since I'd already done my grocery shopping before realizing the inconsistencies, I went ahead and followed what was on the site. It was quite good, but very hot. Thankfully I made the corn pudding for the top, and the sweetness in the corn pudding really balanced out the spiciness of the chili. I also made to sure to put a dollop of sour cream on top of that, which also helped to cool the palette. Had I just made the chili, I think I might have been disappointed overall. However, since I had the other things to balance the dish out, I thought it came out pretty well. Thanks Tyler! Read more