Monday, January 23, 2012

Chuck Roast Chili

Well, we've been searching for a recipe to meet the Paleo needs of my hubby and I found one on Bon Appetite that seemed to be perfect.  I hesitate to call it a chili, but it's more like a southwestern beef stew in my mind.  We were both so excited by the taste of this meal. . . it was full of super-tender meat, perfectly flavored butternut squash and all swimming in a sauce of savory chilies!

Texas Chuck Roast Chili, adapted from Bon Appetite (printable version)


6 large dried ancho chiles (or whatever you have on hand like new mexico, guajillo, etc)* (about 3 ounces), stemmed, seeded, coarsely torn
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 4-pound chuck roast, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 1/2 cup beef broth
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)


Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over roast in pot. Add tomatoes with juices, broth, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. 
DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

1 comment:

  1. This is soooo good and hearty. I eat a bowl of this for lunch and I'm not hungry for hours