Harvest Beef Chili, The Beekman Heirloom Cookbook
Like most stews, this recipe tastes even better the next day. I followed the recipe except for that I added some dark beer as part of the cooking liquid. A nice addition.
3 tablespoons extra virgin olive oil
1 1/4 pounds beef chuck, cut into 1 inch chunks
1/4 cup of flour
1 large onion, diced
1 red bell pepper, cut into 1 inch chunks
3 garlic cloves, smashed
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ancho chile powder
2 tablespoons tomato paste
1 1/4 pounds pumpkin, peeled, seeded and cut into 1 inch chunks
1 1/2 teaspoon salt
1 3/4 cups cooked pinto beans or 1 can (15 ounces), rinsed
- Preheat oven to 350 degrees.
- In a 5 or 6 quart dutch oven, heat the oil over medium heat.
- Dredge the meat in the flour and brown in two batches, browning on all sides. This should take about 7 minutes per batch. Transfer the meat to a bowl.
- Add the onion, red bell pepper, and garlic to the pan and stir to coat. Cook for 5 minutes, stirring frequently.
- Add 1/4 cup of water and cook about 7 minutes more, until the onions are tender.
- Stir in the spices, the cocoa powder and the chili powder and stir to distribute.
- Return the meat to the pan, stir to coat the meat in the spices and veggies.
- Add the tomato paste, pumpkin and salt and add either 1 1/2 cups of water or 1 bottle of dark or medium beer.
- Bring to a boil, cover and transfer to the oven to cook.
- Bake for about 1 1/2 hours or until the meet is tender.