Introduction
This beef stew combines rich flavors from various chili powders, garlic, and fresh herbs to create a warm and hearty dish that’s perfect for a cozy evening. The boneless beef chuck roast becomes incredibly tender during the cooking process, absorbing the delicious spices and creating a comforting meal that can be served with rice or crusty bread.
Detailed Ingredients with measures
3-4 pounds boneless beef chuck roast, cut into 1-inch pieces
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons vegetable oil
3 jalapeño peppers, diced
8 cloves garlic, minced
2 tablespoons ground pasilla chili powder
2 tablespoons dried ancho chili powder
1-2 teaspoons dried New Mexico chili powder (adjust to taste)
2 cups low-sodium beef broth
2-2½ cups water
1 cup canned crushed tomatoes
2 tablespoons corn flour (masa harina)
1 tablespoon brown sugar
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground cinnamon
Chopped fresh cilantro (optional, for serving)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6-8 servings
This delicious beef stew is sure to warm you up and impress your family or guests with its rich and spicy flavor profile. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Beef
Pat the beef dry and season it all over with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Step 2: Brown the Beef
Heat the vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if necessary, and brown on two sides, which should take about 10 minutes.
Step 3: Sauté Vegetables
Once the beef is browned, remove it from the pot. Leave any oil in the pot and reduce the heat to medium. Add the diced jalapeño peppers and minced garlic, cooking until they become softened, which will take about 3-4 minutes.
Step 4: Add Spices
Stir in the pasilla chili powder, ancho chili powder, and New Mexico chili powder. Cook while stirring constantly until the mixture is fragrant.
Step 5: Combine Ingredients
Add the low-sodium beef broth, 2 cups of water, canned crushed tomatoes, corn flour, brown sugar, dried oregano, ground cumin, ground cinnamon, and the remaining kosher salt and ground black pepper to the pot.
Step 6: Simmer the Stew
Return the cooked beef to the pot, bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pot, leaving the lid slightly askew to allow some steam to escape, and cook for about 2 hours or until the beef is very tender.
Step 7: Serve
Serve the dish hot, garnished with chopped fresh cilantro if desired.
Notes
Use of Chili Powders
Adjust the amount of dried New Mexico chili powder to taste, depending on your preferred spice level.
Cooking Method
For even tenderness, ensure the beef is cut into uniform 1-inch pieces before browning.
Serving Suggestions
This dish pairs well with rice, tortillas, or corn bread for a complete meal.
Cook techniques
Meat Browning
Pat the beef dry to enhance browning. Season it with salt and pepper, then sear it in hot oil until golden brown on two sides. This step adds depth of flavor to the dish.
Vegetable Sautéing
After removing the beef, lower the heat and sauté jalapeño peppers and minced garlic until softened. This provides a flavorful base for the stew.
Spice Toasting
Incorporate the dried chili powders by stirring them into the sautéed vegetables. Toasting the spices until fragrant enhances their flavors before adding liquids.
Simmering
Add broth, water, crushed tomatoes, and spices to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover with the lid slightly ajar to allow steam to escape while preserving moisture for tender meat.
Garnishing
Serve the dish hot, topped with fresh chopped cilantro for a burst of color and flavor.
FAQ
Can I use other cuts of beef instead of chuck roast?
Yes, other cuts like brisket or round can be used, but cooking times may vary based on their tenderness.
How can I adjust the heat level of the dish?
To control the spiciness, you can reduce the number of jalapeños or omit them, and adjust the amount of New Mexico chili powder to your taste.
What can I substitute for corn flour (masa harina)?
If you don’t have masa harina, you can use regular cornmeal or all-purpose flour as an alternative, keeping in mind the texture might differ slightly.
Can I make this dish in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Brown the meat and sauté the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Conclusion
The delicious beef chili prepared with the combination of flavorful spices and ingredients creates a rich and comforting dish that is perfect for sharing with family or friends. The balance of heat from the jalapeños and the earthy warmth of the chili powders enhances the tender beef, making it a satisfying and hearty meal that can be enjoyed any time of the year.
More recipes suggestions and combination
Beef Tacos
Use the beef chili as a filling for soft or hard-shell tacos, topped with diced onions, cilantro, and your favorite salsa.
Chili Verde
Substitute the beef with diced pork and use tomatillos instead of crushed tomatoes for a tangy twist on traditional chili.
Stuffed Bell Peppers
Use the chili mixture to stuff bell peppers and bake until the peppers are tender for a flavorful and colorful dish.
Chili Mac
Add cooked macaroni to the beef chili for a hearty one-pot meal, topped with shredded cheese and scallions.
Beef Enchiladas
Wrap the chili in corn tortillas, top with enchilada sauce and cheese, and bake until bubbly for a delicious casserole-style dish.
Chili Con Carne Soup
Increase the liquid content by adding more broth and water to transform the chili into a hearty soup, perfect for chilly days.
