Mohamed Shili This delicious Red Beef Chili is a hearty, flavorful meal that’s perfect for a cozy dinner. Packed with tender beef, rich spices, and a hint of sweetness, it’s easy to make with simple ingredients. Whether you’re serving it on a chilly evening or feeding a crowd, this dish will warm you up in no time!
Ingredients Needed:
- 7 tablespoons canola or vegetable oil
- 4 pounds bottom round beef
- Kosher salt and freshly ground black pepper
- 2 tablespoons ground cumin
- One 12-ounce bottle of dark beer
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 1 teaspoon seeded and chopped habanero
- 1 Thai bird chile, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1/2 poblano, seeded and chopped
- 1 tablespoon ancho chile powder
- 1 tablespoon cascabel chile powder
- 1 tablespoon chipotle pepper puree
- 1 tablespoon pasilla chile powder
- 1 teaspoon New Mexican chile powder
- 5 cups homemade chicken stock, canned low-sodium broth, or water
- One 16-ounce can of whole tomatoes, drained and pureed
- 2 tablespoons finely chopped semisweet chocolate
- 2 tablespoons maple syrup, or more as needed
Toasted Cumin Crema:
- 1/2 tablespoon cumin seeds
- 1/2 cup Mexican crema or creme fraeche
- Kosher salt and freshly ground black pepper
How To Make Red Beef Chili Recipe?
- Brown the Beef: Heat 2 tbsp oil in a large Dutch oven over high heat. Season the beef with salt and pepper, then brown in batches, draining excess liquid. Return all beef to the pan and sprinkle with cumin.
- Deglaze with Beer: Add dark beer, scraping the bottom of the pan to lift browned bits. Bring to a boil and cook until the beer is almost gone. Remove beef and set aside.
- Cook the Vegetables: Add 1 tbsp oil to the pan. Cook the onion for 5 minutes, then add garlic and cook for 2 minutes. Stir in the chopped peppers and cook for 5 more minutes.
- Add Spices and Stock: Add the chili powders and chipotle puree, cooking for 2 minutes. Pour in the chicken stock and tomatoes, bring to a boil, and simmer for 15-20 minutes. Use an immersion blender to puree the sauce.
- Simmer the Chili: Return beef to the pan, cover, and simmer on medium for 1 hour 15 minutes, or until the beef is tender and the chili thickens. If too liquidy, cook uncovered for 15 minutes.
- Finish the Chili: Stir in chocolate and maple syrup, and adjust seasoning as needed.
- Make the Crema: Toast cumin seeds in a pan until golden, then mix with crema and season with salt and pepper. Serve with the chili.
Recipe Tips:
- Use Quality Beef: Choose tender cuts like bottom-round beef or chuck for a more flavorful and melt-in-your-mouth texture.
- Adjust Spice Level: If you prefer less heat, reduce the number of spicy peppers or remove their seeds before adding them.
- Simmer: Let the chili simmer for at least 1 hour 15 minutes to allow the beef to become tender and absorb the flavors.
- Perfect Consistency: If your child is too runny, cook uncovered for an additional 15 minutes to thicken it.
- Add Chocolate Last: Stir in the chocolate and maple syrup at the end for a richer, smoother taste that balances the spices.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chili cool to room temperature, then store it in a sealed container in the fridge for 3-4 days.
- Freeze: Cool the chili before freezing in a safe container. It can be frozen for up to 3 months.
- Reheat: Heat the chili in a pot on medium-low, stirring occasionally, until hot. Add a little water or broth if needed.
Nutrition Facts:
- Calories: 264 kcal
- Total Fat: 13.7 g
- Saturated Fat: 5.1 g
- Cholesterol: 71.1 mg
- Sodium: 1,402.1 mg
- Potassium: 736.6 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3.1 g
- Sugars: 7.5 g
- Protein: 22.6 g
Try More Bobby Flay Recipes:
- Bobby Flay Texas Chili Recipe
- Bobby Flay Beef Short Ribs
- Bobby Flay Vegetarian Chili
- Bobby Flay Beef Stew
Red Beef Chili
Description
This delicious Red Beef Chili is a hearty, flavorful meal that’s perfect for a cozy dinner. Packed with tender beef, rich spices, and a hint of sweetness, it’s easy to make with simple ingredients. Whether you’re serving it on a chilly evening or feeding a crowd, this dish will warm you up in no time!
Ingredients
Toasted Cumin Crema:
Instructions
- Brown the Beef: Heat 2 tbsp oil in a large Dutch oven over high heat. Season the beef with salt and pepper, then brown in batches, draining excess liquid. Return all beef to the pan and sprinkle with cumin.
- Deglaze with Beer: Add dark beer, scraping the bottom of the pan to lift browned bits. Bring to a boil and cook until the beer is almost gone. Remove beef and set aside.
- Cook the Vegetables: Add 1 tbsp oil to the pan. Cook the onion for 5 minutes, then add garlic and cook for 2 minutes. Stir in the chopped peppers and cook for 5 more minutes.
- Add Spices and Stock: Add the chili powders and chipotle puree, cooking for 2 minutes. Pour in the chicken stock and tomatoes, bring to a boil, and simmer for 15-20 minutes. Use an immersion blender to puree the sauce.
- Simmer the Chili: Return beef to the pan, cover, and simmer on medium for 1 hour 15 minutes, or until the beef is tender and the chili thickens. If too liquidy, cook uncovered for 15 minutes.
- Finish the Chili: Stir in chocolate and maple syrup, and adjust seasoning as needed.
- Make the Crema: Toast cumin seeds in a pan until golden, then mix with crema and season with salt and pepper. Serve with the chili.
Notes
- Use Quality Beef: Choose tender cuts like bottom-round beef or chuck for a more flavorful and melt-in-your-mouth texture.
- Adjust Spice Level: If you prefer less heat, reduce the number of spicy peppers or remove their seeds before adding them.
- Simmer: Let the chili simmer for at least 1 hour 15 minutes to allow the beef to become tender and absorb the flavors.
- Perfect Consistency: If your child is too runny, cook uncovered for an additional 15 minutes to thicken it.
- Add Chocolate Last: Stir in the chocolate and maple syrup at the end for a richer, smoother taste that balances the spices.
Red Beef Chili