It's a Snow Day in Atlanta! We have at least 4-5 inches of snow, the most I have seen since I moved here seven (7) years ago. It's no surprise that I am craving chili-- chunky chili-- soup of chunky bits of beef, beans and tomatoes, with hints of smoky paprika, cumin and mexican oregano melding with the mild heat from the ancho chile.. mm-mm-mmm! I better get started :)
3 T olive oil
3 lbs chuck blade roast boneless, preferably grass-fed/organic, cut into 1" cubes
2 medium yellow onions, sliced
2 t ground cumin + 2 t ground cumin
1 t smoked paprika + 1 t smoked paprika
1 t garlic powder + 1 t garlic powder
1 t whole mexican oregano + 1 t whole mexican oregano
750 g box of Pomi chopped tomatoes
8 oz tomato sauce10 whole ancho chile, stem and seeds removed, reconstituted in 1 c. hot water, blended
3 t sea salt
1 t freshly ground black pepper
1 t brown sugar1 lb can organic red kidney beans
Preheat oven to 325 F. In a pot over medium heat, add oil and brown the pieces of beef, then set aside. Add the onions in the pot and cook until caramelized. Add the first batch of the herb and spices-- 2 t cumin, 1 t paprika, 1 t garlic powder and 1 t oregano. Add the tomatoes and the blended ancho chile. Stir in the salt and pepper. Bring to a boil, then transfer in the oven. Cook for an hour, then remove to add the second batch of the herb and spices-- 2 t cumin, 1 t paprika, 1 t garlic powder and 1 t oregano. Add the beans and return to the oven and cook for another 30 minutes or until beef is tender.
Serve with grated cheddar cheese, sour cream and soda crackers.
Browned beef with caramelized onions, herb and spices
Chili before transferring in the oven
After removing from the oven
Perfect food for the cold weather!