Chuck Shoulder Chili Recipes

STEAK CHILI

Steps:

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
• Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
• Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
• Just before serving, add the beans and let them warm. Season to taste with salt.

INSTANT POT KETO CHILI

Steps:

• Preheat a 6- or 8-quart Instant Pot® on the saute setting until the display reads "hot" (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate.
• Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
• Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
• Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro.

BEST EVER CHUCK WAGON CHILI

Steps:

• In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
• Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
• Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

BEEF CHILI

Steps:

• In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

CHUCK SHOULDER CHILI

Steps:

• Brown meat in oil in dutch oven,.
• remove meat from pan and saute garlic and onion until soft.
• Add meat back to pan and add chili powder, cumin, cocoa powder, paprika, oregano, pepper flakes, and bay leaf.
• Saute gently for 30 minutes or so stirring frequently, add a little water if necessary to prevent scorching.
• add beef broth, tomato sauce and cider vinegar.
• Simmer one hour stirring frequently.
• Add bell peppers and continue to simmer until peppers are tender, adding water as necessary.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

SMOKED CHUCK SHOULDER CHILI

Steps:

• Cut smoked chuck into 1x2-inch cubes or smaller if you like.
• In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
• Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
• Mix together well and continue to cook until heated well.
• Add beef broth, tomato sauce, vinegar and bay leaf.
• Bring to boil, then reduce to simmer.
• Remove bay leaf after 15 minutes.
• Simmer 1-1 1/2 hours stirring often,adding water if necessary.
• Add chopped bell pepper and continue simmering until peppers are tender.