Cold Weather Essentials Awesome Quick Chili Recipes

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a medium-sized soup pot (cast iron sounds good).
• 3. There are essentially three ways that you could make this recipe: 1. You could follow all the steps, not add the beef, and have meatless chili. Trust me, this chili is good with or without meat. 2. You could follow all the steps, add your own, uncooked beef, and simmer for about 2 hours, until the beef cubes get tender. 3. You could add the precooked beef (from my recipe), let it warm through and go for it in about 30 quick minutes
• 4. Here is the recipe I am using for the precooked beef. You can make it days, weeks, even months ahead of time, throw it in the freezer, and pull out when needed. I have over a dozen of these in my walk-in; along with packets of precooked chicken and pork, and other stuff. Using this method, you are not sacrificing one scintilla of flavor. But you are saving a ton of time. Here is the recipe: https://www.justapinch.com/recipes/main-course/beef/sous-vide-essentials-make-ahead-beef-for.html?r=1
• 5. Gather your ingredients (mise en place).
• 6. Chop up and prep your veggies.
• 7. Add the oil to a soup pot over medium heat.
• 8. When the oil begins to simmer add the chopped onions.
• 9. Stir until the onions soften, about 3 - 4 minutes, and then add the garlic.
• 10. Stir until fragrant, about 60 seconds.
• 11. Add the dry spices.
• 12. Stir and mix with the onions and garlic, about 90 seconds.
• 13. Add the tomato paste, and stir to combine, about 60 seconds.
• 14. Add the beef stock and stir to combine, about 60 seconds.
• 15. Simmer for about 5 minutes.
• 16. Add the remainder of the liquid ingredients, and stir to combine, about 2 minutes.
• 17. Simmer for about 5 minutes.
• 18. Add the prepared beef, and warm through, about 5 minutes.
• 19. PREP/PREPARE
• 20. Serve in bowls while nice and warm. Enjoy.
• 21. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch chilies.
• 3. The two cuts of beef I like for this dish are charcoal, and chuck. Both have nice marbling, great flavor, and braise up nice and fork tender.
• 4. If you want to pull a bit more of an earthy flavor out of your dried chilies, place them on a cookie sheet, and put them in a 500f (260c), oven until they begin to brown, about 5 - 7 minutes.
• 5. If you are interested, this is what 4 ounces of stemmed, deseeded dry chilies look like.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the bottom position, and preheat the oven to 220f (105c).
• 8. Add the chicken stock, and dried chilies to a saucepan over medium heat.
• 9. Allow the saucepan to slowly simmer for 10 - 12 minutes.
• 10. Remove from heat, allow to slightly cool, and then use a blender to puree the sauce.
• 11. Add the grapeseed oil to a heavy-bottom pot, preferably a Dutch oven. Set the heat to medium high.
• 12. Sprinkle both sides of the beef slices with salt and pepper, and then brown on both sides in the hot oil, about 4 - 5 minutes per side.
• 13. Remove from the pot, allow to cool, and then cut into bite-size chunks.
• 14. Chef's Note: The beef will not be cooked in the center, and that is okay. The purpose of the searing was to develop a bit of flavor in the beef, and get some fonds on the bottom of the pot.
• 15. Reduce the heat of the pot to medium, add the onions, and cook until softened, about 4 - 5 minutes.
• 16. Chef's Note: You might need to add a bit more oil to the pot.
• 17. Chef's Note: When the onions begin to soften, and release their moisture, use a wooden spoon to scrape up all those yummy brown fonds that developed on the bottom of the pot, while you were searing the beef slices.
• 18. Add the garlic, and cook until fragrant, about 60 seconds.
• 19. Add the reserved chili/chicken stock, plus the vinegar, cumin, oregano, and cinnamon, and then stir to combine.
• 20. Chef's Note: Add a bit of hot sauce, to taste.
• 21. Add the beef chunks, and bring the pot up to a simmer.
• 22. Place the pot into the preheated oven, and bake until the beef is fork tender, about 2.5 to 3 hours.
• 23. Chef's Note: The cut of beef you choose will determine the amount of time it takes for the beef to become fork tender.
• 24. PLATE/PRESENT
• 25. I like to serve this rustic style, with bowls of cheese, sour cream, and chopped onion; plus some nice warm tortillas, a bottle of hot sauce, and lots of ice-cold beer. Enjoy.
• 26. Keep the faith, and keep cooking.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.