Americas Test Kitchen Beef Chili Food

AMERICA'S FAVORITE CHILI

Steps:

• Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
• Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
• Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

BEEF CHILI

Steps:

• 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.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

BEEF SATAY

Steps:

• Cut flank steak in half lengthwise and freeze for 30 minutes.
• Combine soy sauce and all other ingredients in a measuring cup, set aside.
• Remove flank steak from the freezer and slice each piece across the grain into 1/4 inch thick strips.
• Weave meat onto individual bamboo skewers.
• Dunk meat end of each skewer in the marinade to coat.
• Lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean.
• Pour the remaining marinade over the meat.
• Refrigerate for EXACTLY one hour (any more and the meat will start to get mushy.).
• Adjust an oven rack to the top position and heat the broiler.
• Lay the skewers in a single layer on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. (May have to broil 2 different sets.).
• Broil 6-7 minutes, flipping the skewers halfway through, until meat is browned.
• Serve immediately.

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust the seasoning with additional salt.
• Serve with lime wedges and condiments (see note), if desired.

CINCINNATI CHILI (AMERICA'S TEST KITCHEN)

Steps:

• Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
• Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
• Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
• Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI

Steps:

• Season chicken liberally with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat until just smoking.
• Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
• While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
• In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
• Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
• Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
• Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
• Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
• Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
• Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
• Using tongs, transfer chicken to large plate.
• Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
• Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
• Adjust seasonings with salt and pepper to serve.

SIMPLE BEEF CHILI FROM AMERICA'S TEST KITCHEN

Steps:

• 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes. 2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired. Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.

FAST ALL-AMERICAN BEEF CHILI

Steps:

• Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
• In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
• Decrease to a simmer and continue to cook.
• Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
• Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Increase heat to med-high and add beef.
• Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
• Stir in the tomato-bean mixture, scraping up any browned bits.
• Bring to a simmer and cook until slightly thickened, about 15 minutes.
• Season to taste with salt and pepper before serving.