SIR JOHN’S HOMEMADE CHILI
This tasty chili was inspired by our travels to the Southwest and Mexico. This dish has evolved over time to include chuck roast vs. ground beef. This gives the dish a more stew like quality.
It is certainly a hearty dish and for me, consists of just the right amount of heat. Of course, if you like it spicy, just add more chipotle peppers.
INGREDIENTS
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 tablespoon chili powder
2 large garlic cloves crushed and chopped
1-2 chipotle peppers in adobo finely chopped
2 jalapenos seeded and chopped
2 medium yellow onions chopped
Vegetable oil
3-4 pound chuck roast cut into 1 inch cubes
1 28 ounce can crushed italian tomatoes
28 ounces of beef stock (use tomato can to measure)
2 bay leaves
Kosher salt
Black pepper freshly ground
1 green bell pepper coursely chopped
1 red bell pepper coursley chopped
1 cup chopped cilantro
1 cup finely crushed tortilla chips
4-5 13 ounce cans of beans drained and rinsed(Pinto/Black/Kidney/…)
INSTRUCTIONS
1) Grind the coriander seeds and cumin seeds in a mortar and pestle. Combine coriander, cumin, chili powder, garlic, and chipotle in a small bowl. With a fork, mash into a smooth paste. Set aside.
2) Liberally season the beef with salt and freshly ground black pepper
3) Preheat oven to 350 degrees.
4) Preheat a large, oven-safe, dutch-oven on medium-high heat. Brown the beef on all sides in small portions, fishing out the finished pieces with a slotted spoon. Reserve the beef in a bowl until needed. The beef will not be cooked through.
5) Lower heat to medium. Add onions and jalapenos to the pot. Sprinkle with a pinch of salt. Saute until softened, scraping up any brown bits. 2-3 minutes.
6) Add spice paste to the pot. Combine with onions and peppers to bloom the spices. 1-2 minutes.
7) Add the beef back to the pan with any accumulated juices. Stir to combine.
8) Add the tomatoes and the beef stock to the pot with the bay leaves. Bring to a slow boil.
9) Cover and place in oven for 2 hours
10) After 2 hours, remove from oven to a burner that is hot enough to maintain a simmer. Add the peppers, beans, tortilla chips and cilantro. Stir to combine and simmer for 15 minutes. The tortilla chips will help thicken and flavor the chili.
11) Taste and add salt if necessary.
12) Serve over rice.
13) Serve with any additional things you prefer such as sour cream, guacamole and grated cheese ( jack or cheddar is recommended)
ENJOY!