Description
Tender beef chuck roast simmers in a rich, spiced chili. Perfect for a chilly evening!
Ingredients
Units
Scale
- 2 tsp cumin seeds
- 1/4 cups (59 ml) pure ancho chile powder
- 1 tbsp Spanish smoked paprika
- 2 tsp dried oregano
- 4 lbs (1814 g) boneless beef chuck roast
- Salt and freshly ground pepper
- 3 tbsp olive oil
- 1 large yellow onion
- 1 jalapeño chile
- 1 large red bell pepper
- 4 cloves garlic
- 1 1/2 cups (355 ml) lager beer
- 1 cup (237 ml) beef broth
- 2 tbsp yellow cornmeal
- Shredded Cheddar cheese
Instructions
- Finely grind the cumin seeds using a mortar and pestle or spice grinder. Transfer to a bowl, add the chile powder, paprika, and oregano, and mix well. Set aside.
- Season the beef with salt and pepper.
- In a large, heavy pot, heat 2 tablespoons of oil over medium-high heat (approximately 375°F/190°C).
- Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium.
- Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Uncover, add the spice mixture, and stir well for 30 seconds.
- Stir in the beer and broth.
- Return the beef to the pot, cover, and reduce the heat to low.
- Simmer until the beef is fork-tender, 1 1/2 to 2 hours.
- Remove the chili from the heat and let stand for 5 minutes.
- Skim any fat from the surface.
- Bring the chili to a simmer over medium heat.
- Transfer about 1 1/2 cups of the cooking liquid to a small bowl and whisk in the cornmeal.
- Stir into the chili and cook until lightly thickened, about 1 minute.
- Season with salt and pepper.
- Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream, or jalapeños, if desired.
Notes
- For a deeper flavor, consider using a combination of beef broth and dark beer.
- To reduce the spice level, remove the seeds and membranes from the jalapeño before adding it to the chili.
- Leftover chili can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100