Before 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.
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
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)
White Cheddar Cheese, shredded
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.