Killer Red Beef Chili

November 1, 2008.   3 Comments.   Categories Chilis/Stews, Slowcooker / Crockpot, Southwestern / Mexican.  

This is another favorite cold weather recipe… it’s fun to play with the quantities and taste as you go….
Ingredients
* 3 dried ancho peppers, stemmed and seeded
* 2 tablespoons dried oregano
* 2 tablespoons sweet paprika
* 2 tablespoons whole coriander
* 1 tablespoon cumin seed
* 1 tablespoon chili powder
* 3 tablespoons extra-virgin olive oil
* 2 onions, chopped
* 2 or 3 beef marrow bones to flavor stock
* 3.5 pounds beef chuck, cut into 1/2-inch cubes
* Seasalt and freshly ground black pepper
* 6 cloves garlic, chopped
* 1 canned chipotle chile, chopped
* 1 jalapeno pepper, chopped
* 2 (28-ounce) cans whole tomatoes, hand crushed
* 1 cinnamon stick
* 1 teaspoon sugar
* 2 tablespoons masa harina (possibly more to thicken)
* 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
* Grated queso fresco, for garnish
* Cilantro leaves, for garnish
* Lime wedges, for garnish
(or swirl the adobo sauce from canned chipotle chilis into sour cream for garnish)
Directions:
CRITICAL STEP: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. You’ll love warming spices – really brings out the flavors…
Heat a large heavy bottomed casserole or Dutch Oven over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add beef marrow bones….Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Remove marrow bones.
Serve with the queso fresco (Mexican cheese in good grocery stores), cilantro, and lime for garnish.
Oh and lots of beer!!