Red chili with beef

Votes: 2

This red chili with beef has Bobby Flay's signature signature: a full bouquet of rich, spicy flavors. Onions and chili peppers are simmered in beer and chocolate, with maple syrup added at the end for a sweet finish. A cumin-infused crème fraîche dressing adds a creamy, intriguing touch to this spicy dish.

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

This dish is seasoned with hot chili peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg beef (from the lower thigh), cut into 1.3 cm cubes.
1 can (450 g) of whole tomatoes, drained and mashed into a puree
7 tablespoons canola or vegetable oil
Salt and ground black pepper
2 tablespoons ground cumin
1 bottle (350 ml) of dark beer
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon habanero pepper, seeded and chopped
1 Thai bird's eye chili, seeded and chopped
1/2 jalapeño, seeded and chopped
1/2 ancho poblano pepper, seeded and chopped
1 tbsp ancho chili powder
1 tbsp cascabel pepper powder
1 tablespoon chipotle pepper sauce
1 tbsp pasilla pepper powder
1 teaspoon New Mexico chili powder
5 cups homemade chicken broth, canned broth, or water
2 tablespoons finely chopped semisweet chocolate
2 tablespoons maple syrup, or more if needed

Roasted Cumin Dressing:

1/2 tbsp cumin seeds
1/2 cup crème fraîche
Salt and ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat 2 tablespoons of oil in a large Dutch oven over high heat. Season the beef with salt and pepper, add a third of the meat to the pan, and fry until golden brown on all sides. Repeat with the remaining meat, adding more oil and draining any excess liquid after each addition.

Return the meat to the pan, sprinkle with cumin, and stir well. Deglaze with the beer and bring to a boil. Cook until almost all the beer has evaporated. Remove the meat from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pot, then add the onion and cook over medium heat until softened. Add the garlic and cook for 2 minutes. Add the habanero, Thai chili, jalapeño, and poblano and cook until softened, about 5 minutes.

Add the ancho, cascabel, pasilla, and New Mexico chili powders, and chipotle sauce and cook for another 2 minutes. Add the chicken broth and tomatoes, bring to a simmer, and cook until slightly thickened, 15 to 20 minutes.

Using an immersion blender, puree until smooth. Add the beef to the pan, reduce heat, and simmer until the chili thickens and the beef is tender, about 1 hour 15 minutes.

If there's excess liquid in the chili, continue cooking uncovered until thickened, about 15 minutes. Remove from heat and add the chocolate and maple syrup. Stir until the chocolate melts and is combined with the sauce. Season to taste. Serve the red chili with roasted cumin dressing.
Place the cumin seeds in a small saucepan over medium heat. Toast until lightly browned. Transfer to a small bowl. Stir in the crème fraîche and season with salt and pepper. To serve, place in a plastic piping bottle.

A dish by Michael Chiarello Chili con carne with chocolate and beer.