Beef Chili

Total Time:
2 hr 45 min
Prep:
30 min
Cook:
2 hr 15 min

Yield:
6 to 8 servings
Level:
Intermediate

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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4.0 79
Made this today for the Super Bow. Perfect!! Thanks, Tyler. As always, you are on the mark!! Flavors are great. It was easy to do. Love it and will make it again!! item not reviewed by moderator and published
This chili is by far the tastiest I have ever had! I am using it for a group Chili Cook off with friends this Super Bowl and can't wait to see the results! I did add white beans to give it a bit more texture. I wasn't going for the traditional Texas type and I have to say that I love the addition. item not reviewed by moderator and published
I have tried several chili recipes from this website over the last 5 years, some were "ok", some 'not so good', etc. This one hit a home run in this househole! We like our chili spicy, full of flavor, thick, and this one delivers!!! Only chili recipe we will use from now on AND PROUDLY Use!!! item not reviewed by moderator and published
This recipe seems pretty good, but I really do make the best chili I've ever eaten... add chorizo, ground beef, spicy sausage, and beef tips, pureed black beans, grated dark chocolate, dos equis, caramelized onion, a little ginger and some other stuff not sharing, a little adobo, I use ro-tel, beef stock, the masa is a nice touch, I use it too... i use oaxaca instead of cheddar... item not reviewed by moderator and published
OMG GOOD!!! Going to make again for Dad's Day! Hubby and Both of my Boys Love this Chili! Guests always make positive comments when they see it's shredded beef and Not ground meat! PLEASE! Don't give a bad rating for a recipe unless you Follow The Recipe!!! item not reviewed by moderator and published
Lots of heat, not much flavor. I was disappointed, as we usually like Tyler's stuff. This one was definitely a miss though. Way too hot but without good flavor to go with it. I also found the texture somewhat lacking. I guess I like a chunkier chili. I can think of several "tweaks" I could try to improve it, but I think there are probably better starting points out there. item not reviewed by moderator and published
When I saw Chef Florence prepare I knew it would Be Great! He had visited a Couple that Won Chili Cook~Offs in Texas. They added Un~sweetened Square of Chocolate & Cinnamon to Their Recipe.He stayed very true to the,"no beans allowed rule" that Texas Chili is known.This is Hearty,No rice required & has the Flavours Hunny & I crave.Remember this is a Guide.Am allergic to Cumin,Cilantro & other items so place another Can Have.Makes enough to Freeze for Empty Nesters Couples & Portions are adjustable as the heat too. Relish the Flavours next day after prepared.Better & Corn~bread? Enthusiastic Yes! item not reviewed by moderator and published
So good! First time making chili and this turned out fantastic! I made a few tweaks - more jalapeƱo for heat, no cumin (don't like the smell or flavor), diced my veggies instead (for texture), added garlic and onion powder, used 1/2 can of whole tomatoes and 1 small can of paste (kids don't like tomatoes) and added 1 tablespoon of cocoa powder (idea from another recipe). So I guess more than a few tweaks but it's a great base recipe and easy to make your own! item not reviewed by moderator and published
It is the best chili I have ever had! I've been making this recipe for the last two years and have turned some non-chili eaters into chili lovers. item not reviewed by moderator and published
Interesting favors easily tweaked. I saved this one. item not reviewed by moderator and published

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