Chuck Roast Spicy Chili Recipes

CHUCK ROAST SPICY CHILI

Steps:

• Heat oil in a cast iron skillet or large frying pan over medium heat.
• Cut chuck roast into small bite size pieces, set aside.
• Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.
• Remove from bag, shake off excess flour and add to skillet.
• Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.
• Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.
• Add meat mixture to a large dutch oven or sauce pan.
• Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.
• Enjoy with some corn bread.

EMERIL'S CHUCK WAGON CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
• Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

CHUCK ROAST CHILI

Steps:

• Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
• Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
• Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
• Cover pot and simmer 2 to 4 hours.