I love a good bowl of chili on a cold winter's night and, as the name of the recipe implies, this version from Martha Stewart adds a note of festiveness. It also has a very rich and satisfying flavor. (I'm usually not a Martha Stewart fan, but I couldn't resist trying this recipe . . . and it was well worth it!)
Beer
Chocolate Chili
Martha Stewart (October 9, 2014)
Beer. Chili. Chocolate. The End.
Come and get it! This chili is the real deal. Large chunks of beef
chuck steeped in spices and cooked slowly in tomatoes, beer, and a bit of
chocolate make this a truly remarkable chili. It’s getting colder out, and
recipes that fill you up and keep you warm are now in season — and this recipe
should be on your list of hearty autumn cuisine!
Usually chili is something you have to keep your eye on while on
the stove, but with a slow cooker, you can combine the ingredients and come
back to a well-cooked meal. Slow cookers can safely be left unattended as the
ingredients cook at low temperatures for long periods of time, transforming
tougher meat into wonderfully tender cuts. But because of this, you’re not
going to get your awesome chili for 6 to 7 hours. Do the prep work, toss all
the ingredients in the slow cooker, and occupy your time (we all know you’re
just going to be thinking about this chili, though).
It’s the chocolate and the beer that make this meal a major
talking point. The stout gives the chili a bite, and the chocolate cuts it
while rounding out the heat and smoke. It’s a combination made by the food gods
sent to earth for everyone to have one heck of a time!
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt, divided
3 tablespoons vegetable oil, divided
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chilis, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 tablespoons kosher salt, divided
3 tablespoons vegetable oil, divided
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 jalapeno chilis, roughly chopped
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
1. Combine the chili powder, cumin seeds, cayenne, cinnamon,
oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture
aside.
2. Add the beef to a medium bowl and season with the pepper and 1
tablespoon of the kosher salt.
3. Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet
over high heat. Add enough beef to fill the pan and cook until nicely browned
on one side, about 2 minutes. Turn the pieces over and cook for another 2
minutes. Transfer the browned beef to the crock of a 6-quart slow cooker.
Repeat with the remaining beef, adding the remaining vegetable oil between
batches as necessary.
4. Add the onions, celery, and 1 tablespoon of the remaining salt
to the skillet and cook, stirring, until the vegetables begin to soften, about
2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute
longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3
minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons
salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
Cover and cook the chili on high, undisturbed or stirring only once during
cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves
and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with
grated cheddar, chopped green onion, and sour cream.
YUM-O!!! (Ok . . . this expression is totally Rachael Ray, not Martha Stewart, but I can't think of a better word to describe this recipe!) I hope you enjoy it as much as we do.
Cathy ;D
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