Grove Pointe Chili Club
Monday, March 5, 2012Before our move to Seattle, we had to have our final Grove Pointe Chili Club Meeting. And it was another success, the chili was devoured! I'm sad to see Chili club end, but we definitely got some great recipes and had some good times.
Anyone else tempted to dunk their head into this pot of chili?
Amanda was the cook this time around, and she made a true Texas chili with no beans. It had a nice kick, a heck of a lot of beef shoulder, lots garlic cloves and overall great flavors.
Doesn't Amanda have nice chili bowls? She bought them just for Chili Club and they were perfect.
Between Amanda's Beef Chili, Dennis' 8 Alarm Chili and my Beer Chili we have quite the arsenal of chili's to choose from. I know what I'll be making when I need to warm up on a cold and rainy day in Seattle.
Who wants to start a Seattle Chili Club?
Below is the recipe that Amanda used, which is a Tyler Florence recipe. If you're serving kids or have trouble with spice you might want to tone down the peppers a bit.
Ingredients
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
sea salt
ground black pepper
2 tablespoons ancho chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped (leave the seeds in if you want some extra spice)
2 teaspoons brown sugar
2 tablespoons tomato paste
1 28 oz can crushed tomatoes
1/2 cup masa harina
To Garnish (optional)
Chives, chopped
White Cheddar Cheese, shredded
Sour Cream
Tortilla Chips
Directions
In a large dutch oven, heat olive oil over medium high heat.
Season cubed beef shoulder with salt and pepper. Add to dutch oven and brown, stirring around to brown all sides. While browning add chili powder, coriander, cumin, paprika, oregano and cinnamon to beef, stirring together. Drop the temperature to medium low.
In a blender or food processor puree onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar. Add blended mixture to dutch oven and increase heat to medium.
Add 1 quart of water and crushed tomatoes. Bring to boil and skim off any foam that rises to the top.
After chili is brought to a boil, reduce heat and simmer for about 2 hours. As always, the longer you cook it the better the flavors will blend together, so if you have the time I recommend simmering for 3 hours. Taste along the way to see if you need to adjust any of the seasonings.
As you simmer the chili and it cooks down, add more water if needed.
When done cooking, add in masa (this will definitely thicken the chili up).
Using a potato masher, mash the chili so the beef shreds up (I love using my potato masher to shred tender meats, it's my go to solution for my slow cooker).
Season with salt and pepper.
Garnish with desired toppings and serve.
Reader Comments (5)
hi,
stupid question but how big is your large dutch oven in the picture? i have an oval dutch oven that i think is about 2.5L and it's too small to cook soups at times. i just purchased a 6qrt stock pot and while i like the size, it's a bit too wide. your dutch oven looks to be circular and the right size :)
thanks,
Vanessa
Hi Vanessa - The dutch oven in the pictures is Amanda's and it's 5.5 qts, I have an oval one that is a little bigger, but both are great sizes. I'm a fan of the bigger Le Creuset Dutch Ovens, I use them for big vats a chili and also soups that don't quite make as much. They heat so evenly, it works great for both!
Thank you! My dutch oven is actuallyLe Creuset (thanks mom) and i love it!
Aren't they the best!? I love knowing that they will last forever!
Seattle chili club? Yes to the PLEASE!!! This looks insane. In all the right ways :)