Chunky Beef Chili Food

CHUNKY BEEF CHILI

Steps:

• Brown meat in batches in a Dutch oven over med-high heat.
• Remove meat, reserving drippings in Dutch oven.
• Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
• Stir in tomato paste; cook 5 minutes.
• Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
• Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
• Serve with cornbread and desired toppings.

CHUNKY BEEF CHILI

Steps:

• Trim any sinews or connective tissue the beef may have that would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2 inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
• Add the beef and quickly brown on all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening. Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish.

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.

CHUNKY BEEF CHILI

Steps:

• Cook meat, onions, jalapeño peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until meat is evenly browned, stirring occasionally.
• Stir in all remaining ingredients except cheese. Bring to boil; cover. Simmer on low heat 30 min. or until meat is done and chili is heated through, stirring occasionally.
• Serve topped with cheese.

HEALTHY CHILLI

Steps:

• Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
• Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
• Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
• Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
• Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
• Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

CHUNKY BEEF CHILI

Steps:

• In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. , In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain. , Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.