Big Beef Chili
February 1, 2011
I love the Superbowl, but not for the reason you may suspect. Football doesn’t hold much sway with me. What I do relish is the captive, hungry audience to feed. To me, the Superbowl is more about food than it is about the game.
A rich pot of chili may be the ideal meal for game day. It can be made ahead and kept warm on the stove or in a crockpot. Hungry guests can easily fill their bowl whenever they like. I prepare it in the morning and let it cook long and slow on the stove or in the crockpot. All that is left to do before the game is to make sure there is enough beer in the fridge and whip up some cornbread.
Big Beef Chili is a super hearty and rich chili with big chunks of, you guessed it, beef. Perfect for a main dish on a cold winter day. Begin by browning bacon and cubes of beef chuck roast. The meat then slowly braises in a mixture of crushed tomatoes, beef broth, and coffee. Beans are added at the end. Top of the chili with sour cream, onions, hot peppers, and a squeeze of fresh lime. Who knows? Maybe you’ll decide the food is the best part of the game as well.
Big Beef Chili
adapted from Gourmet Cookbook
1/2 pound bacon
2 pounds boneless chuck roast
salt and pepper
1 Tablespoon vegetable oil
1 large onion, diced
1-2 jalapenos, sliced (optional)
4 garlic cloves, minced
1 Tablespoon dried oregano
1/4 cup chili powder
1 Tablespoon ground cumin
1 can beef broth (14.5 ounce)
1/2 cup brewed coffee
1 can crushed tomatoes (28 ounce)
1 ounce baker’s unsweetened chocolate
3 cans kidney or red beans (15 ounce), drained and rinsed
minced red onion
hot pepper slices
Dice bacon cook until crisp and brown in a large pot on medium heat. Remove bacon from pot and reserve. Pour out all but 2 tablespoons of bacon fat.
Pat beef chunks dry with a paper towel. Season liberally with salt and freshly ground pepper. Add 1 Tablespoon of vegetable oil to the bacon fat in pot. Brown meat in batches (to avoid overcrowding the pan). Remove browned meat to a bowl.
Add onions to pot. Saute until onions soften. Add garlic and spices and saute 3 minutes more, until fragrant. Return beef to pot with broth, coffee, and tomatoes. Bring to a boil, then simmer partially covered for 2 hours, stirring occasionally. Alternatively, cook covered in the oven set at 250 degrees or in a crockpot on low for 8 hours. Once meat is tender, add chocolate, reserved bacon, and beans. Cook until beans are warmed through. Ladle into bowls. Top with optional garnish of lime wedges, sour cream, red onions, and pepper slices. Serve with cornbread.
Here is a printer-friendly version of the recipe: Big Beef Chili
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