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beef chuck roast kosher salt bacon yellow onion tomato paste ancho chile powder ground cumin oregano paprika chicken chocolate garlic lime freshly ground black pepper white onion fresh cilantro
Viewed: 57 - Published at: 6 years agoIngredients
- 1 (4-pound) beef chuck roast, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 4 slices bacon, cut into 1/4-inch pieces
- 1 medium yellow onion, cut into 1/2-inch dice
- 2 tablespoons tomato paste
- 1/4 cup ancho chile powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 6 cups Bone Broth or chicken stock, divided
- 1 ounce unsweetened chocolate, shaved
- 4 garlic cloves, minced
- Juice from 1 small lime
- Freshly ground black pepper
- 1/2 medium white onion, cut into 1/4-inch pieces (optional)
- 1/2 cup minced fresh cilantro (optional)
- 1/2 cup julienned radishes (optional)
- 2 small limes, quartered (optional)
Method
- Preheat the oven to 275°F. In a large bowl, toss the beef with the salt and set aside. Cook the bacon in a large Dutch oven over medium heat. Stir occasionally to ensure even browning. Once it's crisp, transfer the crunchy bacon to a platter with a slotted spoon.
- Increase the heat to medium-high. In batches, add the beef in a single layer to the bacon drippings in the Dutch oven, and brown the meat on two sides, about 2 minutes per side. Transfer the beef to a plate.
- Lower the heat to medium, and add the yellow onion and tomato paste. Saute until the onion is tender and translucent, about 5 minutes. In the meantime, combine the chile powder, cumin, oregano, paprika, and 1/2 cup of the stock in a small bowl. Mix until smooth, and then stir in the chocolate shavings.
- When the onion is soft, stir in the garlic and chili-chocolate mixture, and cook for 1 minute or until fragrant. Add the seared beef, cooked bacon, the remaining 5 1/2 cups broth, and the lime juice. Stir well. Increase the heat to high and bring the contents of the Dutch oven up to a boil. Cover, but leave the lid slightly ajar. Place the pot in the oven, and cook for 3 hours or until the meat is fork-tender.
- Season with salt and pepper, and place the chili in the refrigerator overnight or up to 5 days to enable the flavors to meld. Reheat on the stove, and if desired, top with chopped white onion, cilantro, radishes, and limes.
