But this time I wanted to do something else. Surely people use this meat for something other than my usual, right? I turned to the trusty Internet to seek out recipes. One of the first ones I came across was for chili. I immmediately skipped over it because a) chili recipes seem to abound and b) I have chili in the freezer. But after perusing countless "roast" and "stew" recipes, I returned to the chili and actually read it. Then, I read people's reviews. That's what convinced me to give it a whirl. I didn't have everything exactly as the recipe called for, so I improvised and made it my own. Neil and I were both very pleased with the result.
|This is Neil's idea of manna from Heaven|
Chunky Beef Chili
3 lb boneless chuck roast, cut into 1/2 inch pieces
2 Tbs chili powder
2 6-oz cans tomato paste (I was out; see note at tomato sauce below)
32 oz beef broth (I used chicken broth and added beef bouillon)
2 8-oz cans tomato sauce (I used a can of diced tomatos and pureed with sundried tomatoes to give it the earthy flavor that the tomato paste would have added.)
2 tsp granulated garlic
1 tsp salt
1 tsp oregano
1 tsp cumin (generous tsp; I love cumin)
1 tsp Spanish smoked paprika
1 tsp freeze-dried minced onion
1/2 tsp pepper
1/4 tsp cayenne (I am out, so I used Hot Hungarian paprika)
In a Dutch Oven or stockpot, brown the steak pieces. Remove meat, reserving the drippings in the pot. Add chili powder and cook, stirring constantly about 2 minutes. Stir in tomato paste, if using.
Return beef to the pot. Stir in broth and next 9 ingredients; bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally for 1 1/2 hours or until the beef is tender.
We topped ours with cheddar, sour cream, and Fritos. Neil added some kidney beans to his bowl. The reviews I read state that this is very "Texan" because of its lack of beans, but as I like to point out...it's your chili. You want beans, add beans! I think it would also be interesting to brown the meat in larger pieces and then shred. Just a thought.