Red Beef Chili

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Chili

Rated: 5 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
2 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 30 min

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Ingredients

4 tablespoons olive oil
2 pounds bottom round beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 (12 ounce) bottle dark beer
2 tablespoons finely chopped semi-sweet chocolate
1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tablespoon chipotle pepper puree
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon cascabel chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can whole tomatoes, drained and pureed
2 tablespoons maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows

Directions

Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:

1 tablespoon cumin seed

1 cup Mexican crema or creme fraiche

Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

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Comments & Reviews

recipe Red Beef Chili
keith portland, OR 02-07-2010
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Question about cooking
Rated: 5 stars out of 5

At the risk of asking a silly question.... At the step where you deglaze the pan with the beer, are you supposed to leave the... meat in the pan and reduce it with the beer, or should it be removed? I ask because I left the meat, and it seems to have turned out a bit overcooked. Otherwise the flavors of this chili -- the heat hits at the end and not the beginning, allowing all of the other flavors to be tasted.Read more
recipe Red Beef Chili
Marilyn Scottsdale, AZ 02-03-2010
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Wonderful flavor levels and just the right heat
Rated: 5 stars out of 5

After reading the comments on this chile recipe, I opted to try it. Although I live in Arizona, I had trouble finding all... the chile powders (cascabel) and one of the chile peppers (thai bird), so I added regular chile powder and increased the jalapeno to compensate for it. It is simmering on the stove as I'm writing this and I can't keep my spoon out of the pot! The level of flavors after just 45 minutes of simmering is unbelievable! I decided to make this a day ahead based on other reviews. I'm not sure I can wait until tomorrow to try it. I'm still toying with the idea of adding beans, as my husband loves his chile with beans. I didn't bother draining and pureeing the tomatoes, I just added them to the pot and then used my immersion blender to break up the pieces. Easier and same result. Regardless, I am SURE this will be my go-to chile recipe for years to come. Thanks, Bobby - you are the best! Read more
recipe Red Beef Chili
Eric Fairport, NY 01-29-2010
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It's Missing Something
Rated: 2 stars out of 5

Too many flavors in this leaves it missing something. Made this and when it was done I thought to myself, it's not bad, but... there is something missing. I couldn't figure out what it needed, but the overall flavor fell flat. Even after a couple of days in the fridge, it didn't get better. It's a lot of work to prepare and the lengthy list of ingredients makes it expensive too. Not worth the effort.Read more
recipe Red Beef Chili
Curt New Albany, IN 01-04-2010
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"Unbelivable Flavor"
Rated: 5 stars out of 5

This is without a doubt the best chili that I have ever made! Intense flavor, layered heat, I doubled up on the recipe and it... was gone before half time of the game....My Mouth was having a party!Read more
recipe Red Beef Chili
Steven Kew Gardens, NY 11-19-2009
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CHILI COOKOFF WINNER
Rated: 5 stars out of 5

We had a chili cookoff at work that was judged by the head chefs of Craft Steak in New York City. They sat all the... contestants down and gave a critique of each chili and had nothing but rave reviews for ours. This chili is out of this world. I think if you really wanna impress, get all the chiles in the recipe and don't substitute unless you have to. The only chili pepper I couldn't find was the thai bird chili. We made it three days prior and just let it sit and get tasty. Read more
recipe Red Beef Chili
Jon Huntington Beach, Cal., CA 10-28-2009
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Rockin' Red Chili
Rated: 5 stars out of 5

Finally a NO BEAN chili recipe and it's from Bobby Flay.Thank you! I was fascinated by the combination of chile peppers and... powders, as well as the beer and chlocolate. I used tri-tip instead of bottom round and omkitted the maple syrup at the end; otherwise stuck true to resipe, including the method. I was able to find all th ingredients except for Cascabel powder which I got through gourmetsleuth.com (thanks Susan). I made this Saturday evening and it was really good with a perfect balance of sweet/heat which to me means subtle sweet and substantiall heat.. The next morning it ws better still and by that evening iit had taken on a seemingly whole new dimension of great flavor which elevated this from very good to outstanding. This recipe involved some work, but I enjoyed the challenge and the end result was well wortrth iit Read more