Americas Test Kitchen Ground Beef Chili Food

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.

OUR FAVORITE CHILI(ATK)

Steps:

• Beans: Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
• Adjust oven rack to lower-middle position and heat oven to 300 degrees.
• Chili paste: Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl.
• Chili: Place onions in now-empty(uncleaned) processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
• Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
• Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
• Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

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.

AMERICA'S TEST KITCHEN PRIME RIB

Steps:

• 1. Begin by removing the rib bones from the roast. This will make the meat easier to maneuver in the skillet. Do not discard the bones. Cut slits in the fat spaced one inch apart in a crosshatch pattern. Be sure to cut down to but not into the meat. 2. Rub 2 T kosher salt all over the roast as well as into the slits. Place the meat back on the bones to save space and refrigerate uncovered at least 24 hours and up to 96 hours. This will dry out the surface of the roast. 3. Heat the oil in a 12 inch skillet over high heat until just smoking. Reserving the bones sear the sides and top of the roast until brown, 6 to 8 minutes. Do not sear where the roast was cut from the bone. Place the meat back on the rib so the bones fit where they were cut from and let the roast cool for 10 minutes. Tie the meat back onto the bones with 2 lengths of kitchen twine between the ribs. 4. Transfer the roast fat side up to a wire rack set over a sheet pan and season with pepper. Roast on the middle rack of a preheated 200 degree oven until the meat registers 110 degrees, 3 to 4 hours. Turn the heat off but leave the roast in the oven. Allow the meat to continue to rise in temperature opening the door as few times as possible until it registers 120 degrees for rare or 125 degrees for medium rare, 30 to 75 minutes longer. 5. Tent loosely with foil and let it rest at least 30 minutes and up to 75 minutes. Reposition the oven racks so that it is 8 inches from the element and heat the broiler. Remove the foil from the roast and form it into a 3 inch ball and place it underneath the ribs to elevate the fat cap. Broil until the top of the roast is well browned and crisp, 2 to 8 minutes. 6. Transfer the roast to a carving board cut the twine and remove the meat from the rib. Slice into 3/4 inch thick slices, season with salt and serve.