Chili - Competition

Competition Grade Chili

Ingredients

  • 2 lbs. beef chuck roast
  • 1 lb. ground sirloin
  • 1/3 cup tomato paste
  • 1 cup beer (stout or lager)
  • 1 medium onion
  • 4 cloves garlic
  • 2 serrano peppers
  • 2 cups homemade beef stock
  • 2 bay leaves
  • 2 Tbsp vegetable oil
  • 3 Tbsp guajillo powder
  • 3 Tbsp ancho chile powder
  • 3 Tbsp sweet paprika
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp whole cumin seeds
  • 2 tsp salt

    • Directions

    1. Grind the black peppercorns and cumin seeds until fine. Place a small saucepan over very low heat. Add the vegetable oil, guajillo powder, ancho powder, sweet paprika, black pepper and cumin and let steep for 5 minutes. Once steeped, turn heat to high for 1 minute, stirring constantly, then remove from heat. Set aside.
    2. Cut chuck roast into 1-inch cubes and season with 1 tsp. of the salt. Place a large sauté pan over high heat and sear meat on all sides in 2 to 3 batches. Once meat is cooked, set into a slow cooker set on high. As the meat cooks, finely dice the onion, mince the garlic and seed/mince the serranos.
    3. Once the chuck roast is cooked, repeat the process with the ground sirloin, cooking on high for 6 to 7 minutes. Season with remaining salt and chili powder/oil mixture. Once cooked, add to the slow cooker.
    4. Return pan to the heat, now set to medium. Sauté onions with a pinch of salt for 5 minutes, adding in a bit of oil if the pan is dry. Add in the garlic and serrano, stirring as to not burn either. Cook for 1 more minute. Turn heat to low. Add in the tomato paste and stir constantly for 3 minutes (tomato paste can burn quickly). Add in the beer and beef stock and stir until a sauce is formed. Add to the slow cooker, along with the bay leaves.
    5. Slow cook for 4 to 6 hours on high or until beef is tender.

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