Peter Smith
Alex Young
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Beef Chuck Chili

Alex Young, Zingerman's Roadhouse / March 2011

For 8 servings

• 2 tsps. olive oil
• 2 lbs. beef chuck, cut into 1" cubes
• 1/2 lg. onion, cut into sm. dice
• 1 cup ancho chile powder
• 2 tsps. ground cumin
• 2 tsps. salt
• 2 bay leaves
• 1 tsp. black pepper, freshly ground
• 1 tsp. pequín chile, minced
• 1 tsp. garlic, minced
• 1/2 tsp. muscovado sugar
• 8 cups chicken stock
• 2 cups dried black beans, soaked overnight
• 2 tsps. cornstarch, whisked with water to make a slurry

  1. Heat oil in large pot set over medium-high heat; gradually add beef; cook, turning occasionally, until brown; add onion; cook, stirring, until onion begins to brown; stir in chile powder, cumin, salt, bay leaves, black pepper, chile, garlic, and sugar; cook, stirring, until spices are fragrant and chile and garlic are tender (2 to 3 minutes); add stock and beans; bring to a boil; reduce heat to medium; simmer until meat and beans are tender (1 to 2 hours).

  2. To serve, whisk cornstarch and a little water in small bowl to make a slurry; stir into chili; bring to a boil; adjust seasonings; ladle into serving bowls.

What to drink: Founders Brewing Company's Dirty Bastard