Chunky Beef Chili

Recipe Ingredients

2 lbs	908g / 32oz	Beef tenderloin, round, or
		Other cut for quick cooking
4 oz	113g	Good-quality smokehouse-style slab bacon
1/2 cup	31g / 1.1oz	Finely-chopped white onion
2 tablespoons	30ml	Chopped garlic
3 tablespoons	45ml	Chili paste from ancho chili powder
2 tablespoons	30ml	Toasted and ground cumin seed
1 teaspoon	5ml	Ground cayenne pepper
2 tablespoons	30ml	Brown sugar
1/2 cup	31g / 1.1oz	Crushed, drained plum tomatoes
1 teaspoon	5ml	Sea salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Zinfandel or other full-bodied red wine
1 cup	237ml	Hot beef stock or broth

Recipe Instructions

Trim any sinews or connective tissue the beef may have that would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2-inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.

Add the beef and quickly brown on all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening. Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish.

This recipe yields 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B34 broadcast 01-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.