Omaha Stampede Beef Chili
"If you're like me and you don't want to have greasy ground beef or beans as filler in your chili, then this could be the recipe for you. This chili focuses on the beautiful chunks of real beef. Inspired by the great Bobby Flay."
photo by Late Night Gourmet
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Yields:
-
12 bowls
ingredients
- 4 tablespoons olive oil
- 4 lbs beef, bottom round
- 1 tablespoon kosher salt
- 1⁄2 tablespoon fresh ground black pepper
- 2 tablespoons ground cumin
- 12 ounces dark beer (preferably Negra Modelo)
- 1 large red onion, finely diced
- 6 garlic cloves, finely chopped
- 1 habanero pepper, seeded and chopped
- 1 poblano chile, seeded and chopped
- 1 serrano chili pepper, seeded and chopped
- 1 tablespoon fresno chile pepper, seeded and chopped
- 1 tablespoon dried ancho chili pepper, diced
- 1 tablespoon dried guajillo chile pepper, diced
- 2 tablespoons chipotle peppers
- 4 cups chicken stock, low-sodium
- 28 ounces diced tomatoes, drained and pureed
- 3 tablespoons semi-sweet chocolate chips
- 2 tablespoons maple syrup
directions
- Remove stems and seeds from habanero, poblano, serano, and fresno chile peppers. Chop finely.
- Dice dried ancho and guajillo peppers. Since they're very dry and hard to cut, make sure there are no big pieces left.
- Trim the fat from the beef and cut into 1/2 inch cubes. Rub salt and pepper into the beef chunks.
- Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add one-quarter of the meat to the pan and saute just long enough to brown on two sides. Try not to overcook the beef (don't worry about every bit of pink being gone -- the rest of the process will cook it fully). Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
- Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is mostly reduced. Keep the liquids in the pan, but remove the beef and set aside, covered, to retain the moisture.
- In the same pan, add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, poblano, serano, and fresno peppers and cook until soft, about 5 minutes.
- Add diced tomatoes and chipotle, ancho and guajillo peppers to food processor and puree.
- Add the chicken stock and pepper/tomato pure, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
