Last week a few of my co-workers gathered together to test our skills and face judgement by our peers in a Chopping Block Chili Cook-Off. The chilis were varied, the competition fierce and the results delicious! As the snow continues to blanket Chicago, there’s just nothing better than tucking into a hot and hearty bowl of chili. Now I love chilis of all varieties: veggie heavy for the healthy amongst us, sausage and steak laden for the meat lovers, and the classic ground beef variety for traditionalist. However, my favorite is a cowboy-style (or cowgirl, as I like to call it), heavy with stew beef and dried peppers and modeled on a favorite from a roadhouse in Joshua Tree out in the desert of Southern California.
This one-pot-wonder can be prepped in about an hour and then let a 400 degree oven do all the hard work, braising the beef into melting tenderness! How easy is that?
1 heavy-bottomed pot with lid (If you’ve got a Le Creuset or Lodge Cast Iron Dutch Oven, now is the time to use it!)
2 pounds stew beef
1 cup all-purpose flour
1-2 tbs grapeseed oil
½ cup white wine (I used some leftover dry Riesling and it was a delicious addition!)
1 can San Marzano tomatoes (crushed with juice)
2 cups homemade beef stock (or 2 cans low-sodium beef broth)
4 dried Guajillo chili peppers (toasted, seeds and stems removed, and rehydrated in 2 cups hot water, be sure
to reserve the liquid)
6 carrots, cut into ½ in rounds
6 celery sticks, cut into ½ inch slices
1 large onion, diced
1 packet Hot Taco Seasoning
1 small slice Habanero pepper
Seasoning salt and pepper
1 cup grated cheddar cheese for topping
1. Pre-heat oven to 400 degrees. Heat a heavy bottomed pot or Dutch Oven over medium heat. Add 1-2 tablespoons grapeseed oil to coat bottom.
2. Season meat on all sides with seasoning salt and pepper. Lightly dredge in flour making sure to shake off any excess.
3. Brown meat in batches making sure not to overcrowd your pot. As meat browns, remove it and place to the side, adding more oil if necessary. Maintain a medium heat to prevent any excess flour from burning and to develop a lovely, toasty fond (all those delicious brown bits of flavor) on the bottom of your pot.
4. While meat is browning, chop carrots, celery, onion and garlic.
5. Once all meat has been browned, add carrot, onion and celery to pot. Saute vegetables until they begin to brown adding more oil if necessary. Once vegetables are lightly browned, add garlic and Hot Taco Mix stirring to coat vegetables with the seasoning.
6. When garlic is fragrant, deglaze the pan with white wine, scraping the bottom to release all of the delicious fond. Add tomatoes, cooking for several minutes, then add 1 cup beef stock, 1 cup reserved Guajillo Chili water plus whole, re-hydrated chili and return meat and juices to the pot.
7. Stir everything to combine and put the lid on. Place the pot in a 400 degree oven for 1 hour. At the one hour mark, check to make sure meat is still fully covered by liquids. If not, add an additional cup of beef broth and/or chili water to cover and continue to cook for an additional hour. Remove pot from oven and stir. Meat should break apart easily. If it does not, return to oven for an additional half hour. Remove whole Guajillo chilies and add a small piece of Habanero pepper to taste. Top with a little hot sauce and shredded cheese and enjoy!
This recipe was made in a Le Creuset Dutch Oven. These heavy-duty, enameled cast iron pots are still made in France and carry a lifetime warranty. If you don’t already have one, now is the time to invest in this heirloom kitchen must-have! Dishwasher safe and oven safe, all Le Creuset pots and pans are 20% off during The Chopping Block's January Cookware Sale!
Get even more Chili Making Tips in Five Tips for Better Chili. For other delicious braising-based recipes, come join us for Cold Weather Soups and Stews, Saturday, February 10th at Lincoln Square AND for more on Dutch Ovens, stop in for Cookware Corner: Dutch Ovens, Saturday, January 27th at the Merchandise Mart to learn just how easy Dutch Oven cooking can be!