Jeff Mauro’s Ultimate Steak Chili | The Kitchen | Food Network

Jeff cooks small chunks of real steak low and slow until it becomes something so much better: Steak so tender, you can eat it with a spoon.
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The Ultimate Steak Chili
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 25 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 teaspoon dried Mexican oregano
1 medium yellow onion, diced
3 cloves garlic, minced
4 jalapeños, ribs and seeds removed, diced
1 cup crushed tomatoes
6 cups hot beef stock, or more as needed
2 limes, juiced
Cornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for serving

Directions

Preheat a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. Add the oil to the Dutch oven, then add the beef in two batches to cook until browned on each side, about 5 minutes per batch. Remove the beef to a plate and repeat with the remaining meat.

Reduce the heat to medium, then remove the meat and set aside while keeping the rendered fat in the pan. Add the ancho chile powder, cumin, paprika and oregano and bloom in the oil until fragrant, about 1 minute. Add the onions, then season with salt and pepper and sauté until translucent, about 5 minutes. Add the garlic and jalapeños and sauté until fragrant, about 30 seconds.

Add the crushed tomatoes and beef stock and return the seared chuck to the pot. Lightly simmer, partially covered, until thick and rich, about 2 hours. Adjust the seasoning if necessary, and if the chili is getting too thick, add more beef stock. Finish with lime juice to taste. Serve with the accompaniments.

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Jeff Mauro’s Ultimate Steak Chili | The Kitchen | Food Network

My ultimate steak chili starting with the steak as you SE in this large enameled cast iron Dutch oven kind of St this is the humble chuck roast yes cut up you can trim some of the fat out there super affordable but so beefy and it’s just so great for long slow low

Cooking and that’s what’s really essential about a true chili so this is kind of like upgrading the ground beef and we’re going to Brown this steak right so we cubed it about 4 lbs of Chuck we put in a searin hot with just a little bit of oil we don’t really season

It too much we got some salt and pepper but we don’t have our spices you want like at least one side that’s like ready that myart effect how’s that taste I wonder you want to try you really want to try it it’s a beauty like you know

Chuck roast you know chuck roll all this Chuck cut of se you it’s great for grinding for burgers and everything but for this application right we’re going to low and slow it cuz it is a tougher small dice on that onion please of course you give me the onion to do my

Eyes eventually maybe quarter those uh limes and that’s going to be for our little autra M platter later for the toppings Jeff a controversial chili without beans which is it well I’m going to tell you guys do you see any beans in front of me I know just zero beans in

This yeah you we will invite you to Texas at any time slow down the Texas I’ve made the mistake before of putting beans in chili on this show front of Sunny not only but in in front of like maybe 50% of America was not happy with

That decision I’m in the game of making people happy with food so I will make my own chili recipe and I will share that with no beans but then I will also develop a recipe with beans in it for anyone that wants it and that’s what

This is all about hard is I’ll take it either way to adapt to your needs throw can of beans in there I mean it’s not like magic these aren’t magic beans can I report that your Chuck is perfectly cooked that’s the that’s the beauty of Chuck it’s it’s usually what we’re

Making our burgers out of you just need salt and pepper to make it sing because it’s so beefy tasting and you could see all this beautiful rendered fat in there right we didn’t put really we just jump started it with maybe a teaspoon of oil

People put too much oil I agree in a hot pan when they’re searing beef to get that color to get that first kind of level of flavor on it it is not necessary especially with a fatty cut like Chuck what you want I learned a new skimming trick skimming trick yeah where

You put the you put the ice in the like cheesecloth with paper towel and you’re running around the top and it picks up the fat and then you just toss oh that’s going to be great for later when we’re bubbling and simmering and then you’re

About to serve and you get that kind of extra layer of sometimes you know you need some fat in there but not too much fat all right I have a jalapeno some garlic on Deck here but now we’re going to take all these dry spices and let

Them bloom in all this beautiful fat all right little a Mexican oregano love it get it from the Mexican grocery store it’s super affordable and so much more floral a little bit of of paprika smoked or not do it unsmoked okay why do you ask because we’re using some ancho chili powder

There you go now you can smell and some cumin and I got my wooden spoon and this is the magical moment for essential for any chili the blooming of the spices in the fat do not do this with the onions in there just give it it’s a little

Alone time with the fat yeah because there’s natural oils in all those dried herbs and spices they need to wake up I mean this is just like it’s smelling good in here sure does like you got the fire going TV’s on and this chili simmering what a perfect sow need some

Red wine or beer oh don’t worry we’re going to we’re going to kind of oh to to drink yeah oh two jalapeno seated stamp rips taken out just for that a little extra boost of heat of course but that beautiful flavor and that’s why we took

Out the seeds so the flavor remain smell the heat smells that cumin smells so good right now and that ancho chili powder giv you put those peppers then I could smell the Heat and now we we’re just going to kind of let this chill get it all translucent we’re right before we

Got all our ingredients we’re going to add our garlic because it’s the most sensitive it is okay and now you could see in here right how much we’ve develop those spices in there the onions are translucent all the flavor of the jalapeno is embedded with the spices and

We’ve been scraping the fond off the bottom of the pan the whole time sometimes you need to add a little splash of water to kind of that’s such a great tip and if you think it’s starting to burn just that little splash of water makes all the difference in the world I

Actually use a a little Stout little beer would be great if you’re you know partaking but you know you just don’t want to skip this step you do not want to rush this Step at all you want to develop all that flavor we have our liquids handy okay so I know you were

Talking about in The Break about where’s the Tomato where’s the Tomato Sun where the paste I have use just a little bit of crushed tomatoes that’s fresh right fresh crushed tomatoes and kind of work that in and let that simmer and fres or canned canned can right but not tomato

Paste if that’s what you’re asking and this just kind of sweetens it all up but then for our final liquid o keeping nice and warm here beef St be there you go is that bone why do you you put it in there why do I heat it

Up before I put it in there superb question Katie you want it ready to go you don’t want to wait for all this to come up to a simmer yeah so if this is simmering warm you’re just you’re you’re eating quicker like this needs 2 hours

We beening you know what I mean we hungry we’re hungry man you got people right they isn’t that just another Panda wash right he’s cheating are you kidding me they they’ve rented a chalet they’ve got a Ser we were not washing dishes no we do we actually we do have some

Pictures of us you did mure I just have my I hold my team Jeffrey that’s when we went we went doging with this real dog sleding and that’s that’s that’s Jeff literally oppra ski I got my fun sweater obviously head to to and cashmir help this guy out with the

Clothes I tell you I do love thinking about you guys on vacation together it’s adorable it really we did have so much fun I mean I I ski at least once a year every couple years but that was the first time ski with security we’re doing

That again I know we’re we’re trying to plan itate schedules all right now it’s time to add that Chuck that we seared right back in there with look at all those accumul jues that go in there boom right slide oh don’t want to ruin the

Gear the fit as the kid say now we have all this lovely it’s already starting to simmer we’re going to cover it we’re going to simmer it sometimes you got to take the cover off you know just see how much liquid you want in there right if

You simmer without the lid on you’re going to lose a lot of that water it’s going to become thicker you might have to add more stock but if you want to kind of expedite the process you can keep the lid on two hours this needs at

Least at least to just make sure that expedite the process by keeping the lid on exp yeah just remember that if you’re like barely a simmer and you put the lid on it’s going to double that I mean it’s going to start aggressively simmering so

You want to make sure you keep an eye on the lid Katie really quick I’m sorry I should have had you do this earlier I was so in up that avocado for my toppings bar you can crush up some of those chips leave some of the chips hold

For a little Dunkin Stein later but boom two hours how you doing oh how you been how’s the family very good look at that now we can okay you you got to double that recipe oh now that’s yeah I got a freeze that looks crazy simmered 2 hours all right lower

The heat we don’t need to serve literally bubbling chili to our peoples but we have a nice little kind of assortment of some of my favorite toppings which just kind of adds texture acidity crunch everything to the party creaminess just right before serving you can serve some of these obviously limes

With them I like to give a couple just fresh little squeezes of last minute lime here to kind of bump up the acidity in there round it out this is a very rich dish and we can do the def fatting too if you so choose we got the fresh

Lime for a little extra we got the cream element from the sour cream how’s it going some crispy french fried onions for a little onion element some of these crunchy corns right out of the bank real salty and fun some press cilantro the crush chips that Katie did wonderfully I

Didn’t know you really difficult we got the avocado a little extra creaminess little cornbread muffins come on so you tell me what you want and I’m here for you meig okay we get anything else in that bowl yeah get it all in dude you got chips on

It too this smells so good you guys oh my gosh me spoon me wow why even ski yeah I know why because you get a bowl of chili at the end of the day like that a nice cold Vice beer maybe beautiful look at this look at you incredible