Thursday, September 20, 2012

Chuck Roast Chili

I found this recipe in the "Morton's The Cookbook".   I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor makes this a keeper!

This recipe calls for 4 cups of chopped onions so I love to use my onion chopper.  The onions are chopped in a snap!
 My other shortcut is chopping the 18 cloves of garlic, I use my mini food processor.
Cutting the chuck roast takes time but it's worth it.


Serves 12 (half the recipe for 6 servings)
1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)
1/3 cup minced garlic (about 18 cloves) (use mini food processor to mince garlic)
3 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat)
1/4 cup chili powder
2 tablespoons ground cumin
2 teaspoons freshly ground black pepper (I used only 1 teaspoon)
Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)
Four 16 ounce cans spicy chili beans (I only use 3 cans)(also, if you don't want it too spicy just get mild chili beans)
2 cups water
Two 8 ounce cans tomato sauce
2 tablespoons beef base (bases are available in supermarkets in the soup isle)
2 bay leaves 
Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1.  In a large stockpot, heat the oil over medium low heat.  Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2.  Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender.  Stir frequently so the the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste (I don't use any salt).   Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

 With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Lets just say, not one spoonful went to waste, it's that good.


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