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Beef Chilli Recipe

1 year ago

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 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!
beef-chilli
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Course Side Dish
Prep Time 25 minutes
Cook Time 1 hour
Servings
people
MetricUS Imperial
Ingredients
Course Side Dish
Prep Time 25 minutes
Cook Time 1 hour
Servings
people
MetricUS Imperial
Ingredients
beef-chilli
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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 :
  1. Cover and refrigerate for up to 3 days, or freeze for up to 3 months.
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