Loading Video...
Recipe courtesy of Tyler Florence

Beef Chili

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 45 min
  • Prep: 30 min
  • Cook: 2 hr 15 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
37m Intermediate 99%
CLASS
Beekman Boys

Beef Chili Masala

24m Easy 96%
CLASS
Christy Vega

Mexican Chili

23m Easy 96%
CLASS
19m Easy 97%
CLASS
21m Easy 98%
CLASS
Alejandra Ramos

Beef Empanadas

16m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages