This is my recipe for a BEEF chili. It's the most amazing chili because I use diced beef as apposed to ground beef.  Also with the addition of CHORIZO, smoked paprika, and cinnamon it has the most incredible aroma, and flavor. It takes a bit of time, but in the end it is so worth it!!  On these cold snowy wintery nights it's perfect!  It will last for days in the fridge, and has plenty of other uses (next blog)....ENJOY!!  




2 pounds of Stewing beef (top round if possible)
1 cup a.p. flour1 Onion (1/2 inch dice)
2 cloves Garlic (minced)
2 Bell peppers
1 Poblano pepper
2 tbls of smoked paprika
1/2 tbls of cinnamon, and cumin2 cans of high quality canned pinto beans (drained and rinsed)large can of  fire roasted tomatoes (or high quality canned tomato)
1 liter (32 fluid oz) of Beef stock
2 cups of waterDried peppers (chipotle and ancho)
6 Chorizo sausage (cut into 1 inch cubes)
2 tbls Sherry vinegar
1/2 olive oilFresh cilantro (washed dried and chopped)
1 bag of corn chips
Pumpkin seeds
salt and pepper

Toss bell peppers, and the poblano in olive oil and roast in a 500 degree oven for 8-10 minutes until outer flesh has loosened, and the peppers have softened  Place all peppers in a ziploc bag or in a bowl coved with food wrap for 10  minutes, then under running water peel off the flesh, and remove seeds.  Dice and reserve.
   Trim off fat and dice meat into 1 inch cubes (or have a butcher do it). In a large bowl place add the cup of flour, a liberal pinch of salt and pepper,  then toss in the meat until well coated, and be sure to dust off any excess flour.
In a heavy bottom pot placed on high heat until very hot add some oil and sear meat until golden brown.  Do not over crowd the pot..do little batches!  Remove meat, and set aside in a bowl.   In the same pot sear the diced chorizo until golden brown, and then add it with the reserved beef.  


 After all the meat has been browned place the same pot on medium heat add the diced onion...cook until slightly brown, then add the minced garlic, and stir until aromatic.  Pour in the sherry vinegar, and reduce it until almost of it is gone.  Toast all spices together in a skillet on medium heat for 2-3 minutes, and add them to the pot.  Then add the beef stock, water, canned tomatoes, and the pinto beans.  Roast in a 275 degree oven for 2 hours ( if pot dose not fit in oven place of stove top on very low heat.   Occasionally check on it, and stir the bottom WELL!  While the chili is slow roasting toast the pumpkin seeds with a coating  of olive oil and a pinch of salt until slightly brown.  


Remove chili, and allow it to rest for 20-30 minutes.  If you like your chili a little thicker you can take a couple of ladles and puree it in blender with a hand full of corn chips (be careful not to puree the meat!!).  Continue until you've reached your desired thickness. Reheat and you're ready to go!!


 Pour in a big bowl,  toss on some pumpkin seeds, corn chips, cilantro, cheese, sour cream etc. and enjoy!!