Beef Chilli
Make delicious chili on your stove or in your slow cooker. These meaty chili recipes will win over the pickiest judges in your crowd!
Servings6 people
Prep Time25 minutes
Cook Time1 hour
Ingredients
- 2.5 pound beef
- 2teaspoon Salt
- 3/4 teaspoon baking soda
- 2 tablespoons vegetable oil
- 1 large onionminced
- 4 cloves garlicminced
- 1 red bell pepperminced
- 2 tablespoons Ancho chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sugar
- 2 tablespoons cornmeal
- 3 cups beef broth
- 1 crushed tomatoes
- 1/4 cup tomato paste
- 2 tablespoons molasses
- 1 tablespoon fresh lime juice
Instructions
- In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
- In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into 1/4-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
- Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, cinnamon, and sugar; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
- Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
- Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Note :
- Cover and refrigerate for up to 3 days, or freeze for up to 3 months.
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