RiverRat's chili, cheater version

annie1992

16 years ago

I posted this on What's For Dinner, but if someone has leftover beef, this works really well. In fact, Ashley came in while it was simmering, sniffed, tasted, asked what it was. I told her it was chili and she told me that it was really good and that she doesn't even LIKE chili, LOL.

Instead of cubing chuck and simmering it for several hours, I had started the electric roaster with some "soup bones" for stock because I was trying to find some freezer room. The bones were really short ribs, shanks and ends and bits of roasts that aren't really big enough to be roasts.

Anyway, those simmered all day with onions, carrots, celery, bay leaf, salt and pepper. I stripped the meat from the bones and shredded it, then sauteed the onions and garlic in a frying pan with the bacon. Added that to the shredded beef, dumped in beef stock to cover the meat (I had about 12 cups of shredded beef, LOL), added the seasonings and let it cook for about an hour and a half.

OMG, it was so good. Ashley's happy because it was delicious, I'm happy because I got a good meal (and 3 quarts for the freezer) out of what I kind of figured was going to be dog food, and even if I had to put chili back in the freezer, I still have more room than I started with.

Because I'm from the Midwest, chili without beans just isn't right to me. I'm figuring that a quart of that chili "base" and a can of beans will make a "fast and dirty" chili supper on nights when I just don't feel like making something more involved.

A leftover baked potato or some cornbread and I can POOF dinner. (Pulled Out Of Freezer, for the curious, LOL)

Annie

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Comments (7)

gldno1
16 years ago
It sounds delicious. Glad you explained the POOF; it's a great term
annie1992
Original Author
16 years ago
gldno, it IS delicious. The recipe is on here in several places, I'll post it again.

The original recipe has cubes of chuck which are browned and simmered in seasonings including ancho chili powder and mole until the chuck is tender. Since the meat was already tender when I added it, it was a much faster pot of chili on a work night and I think a smaller amount of beef could probably be cooked in a crock pot all day and be done when I got home.

Beef Chili with Ancho, Mole, and Cumin

8 servings.

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 (or more) large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chili powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans
Chopped white, red, and/or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeÃ±o chiles
Sour cream
Tortilla chips or oyster crackers

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

SautÃ© bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Sprinkle beef with salt and pepper. Working in 4 batches, sautÃ© beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon.

Add onion and garlic to pot. SautÃ© until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.)

Set out garnishes as desired. Ladle chili into bowls and serve.

Â Bon AppÃ©tit, February 2009

Annie
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Carol Schmertzler Siegel
16 years ago
It's become a staple in our house. Great recipe! I made a cheater mole! The cubing the meat took a while for me. I made it with ground beef also!
riverrat1
16 years ago
Yep, now you gone and done it ;-) I need to dig out all the bones and start on this right away...won't be ready till the morning but sounds like it will be worth it! Glad Ashley and you like it.
annie1992
Original Author
16 years ago
RR, Ashley tasted it for the first time last night and argued with me when I told her it was "chili". She doesn't like chili. Well, she didn't until now.

I even made a special trip to Penzey's to buy the ancho chili powder, and I shared some with Peppi, so she can make some soon too.

Now whenever I have leftover beef roast, I'm gonna make chili!

Annie
pkramer60
16 years ago
I am so glad you posted the recipe because I want to make this one. Dang this is stuff is good!
pkramer60
16 years ago
OK, questions.

Is the masa required or can I thicken with flour?
Will the crockpot work here if I reduce the liquids a bit?

RiverRat's chili, cheater version

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gldno1

annie1992
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RiverRat's chili, cheater version

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gldno1

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annie1992
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