Fall-Apart Tender Braised Beef Chili

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 3 hours 20 minutes

配料

3 tablespoons olive oil or high smoke point vegetable oil of choice, divided

2 pounds stew meat or beef chuck, trimmed and cubed into 1-inch cubes

2 medium yellow onions, diced

2 medium bell peppers or poblano peppers, deseeded and diced

2 medium jalapenos, deseeded as desired and diced

6 cloves garlic, finely chopped or grated

¼ cup tomato paste

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cinnamon

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

1 tablespoon Worcestershire sauce

28 ounces diced fire-roasted tomatoes with their juices

8 ounces tomato sauce

2 (two) 15-ounce cans beans of choice (pinto, kidney, black, etc.), drained

1 ½ – 2 cups beef stock or beer of choice

kosher salt and ground black pepper, to season

for serving, as desired: shredded cheese of choice, smashed avocado or guacamole, sliced jalapeño, chopped cilantro, tortilla chips, etc.

步骤

Brown the beef

Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot with a tight fitting lid over medium-high heat (I use a 5-qt Dutch oven). Use paper towel to pat the surface of the beef as dry as possible, then season generously with about 2 teaspoons kosher salt and ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned beef – work in batches as needed to avoid overcrowding the pot. Cook 2-3 minutes per side, until nicely browned. Transfer the browned beef to a plate and set aside.

Cook the aromatics

If needed, add the remaining 1 tablespoon of olive oil to the same pot used to brown the beef. Once the oil is hot and shimmering, add in the yellow onions, bell/poblano peppers, and jalapenos, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Once softened, add the garlic and tomato paste to the pot, stirring to coat the veggies. Cook until fragrant and browned, about 2-3 minutes longer.

Build the beef chili and braise

Nestle the browned beef from Step 1 into the vegetables, then add all remaining ingredients into the pot – the chili spices, apple cider vinegar, pure maple syrup, Worcestershire sauce, diced tomatoes, tomato sauce, and beans. Stir in the beef stock – start with 1 ½ cups and increase to 2 as needed or desired. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cover and simmer 2 ½ – 3 hours, stirring occasionally, until the beef is fall-apart tender. The braised beef chili will be ready once the meat is fork-tender, or you can easily break it apart with a wooden spoon.

Serve:

Portion the braised beef chili into bowls, serving with your favorite chili toppings: shredded pepper jack or cheese of choice, smashed avocado or guacamole, chopped cilantro, thinly sliced jalapeño, crushed tortilla chips, etc. Enjoy!

营养

• 卡路里: 318
• 总脂肪: 8.9 g
• 饱和脂肪: 2.4 g
• 反式脂肪: 0.2 g
• 胆固醇: 59.8 mg
• 钠: 969.2 mg
• 总碳水化合物: 32.8 g
• 膳食纤维: 11.1 g
• 总糖: 9.2 g
• 蛋白质: 27.5 g