Rancher’s Beef Chili
Active time: 25 minutes Total time: 1 hour 25 minutes Serves: 8 to 10
Chili might just be the very best food to make for a crowd. It’s filling and contains everything you want in a meal, from protein to fiber. It’s also incredibly portable: you can make it ahead of time and reheat it anywhere, from a friend’s kitchen to a campsite. I make chili with cubes of meat rather than ground beef. This way, you end up with a variety of textures in the pot and you can actually taste all the individual ingredients as you eat. While this makes for a pretty hearty dish, I do make it year-round. We’re close enough to the coast that we can get lots of fog in the evenings, even in summer, and it’s nice to have something really satisfying to eat after a long day of work, no matter the time of year.
2 lbs. chuck roast, at room temperature Kosher salt
Ground black pepper
4 tablespoons extra virgin olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped 2 teaspoons ground cumin
1/2 teaspoon chile powder
1/2 teaspoon smoked paprika
1/2 cup beer, ideally a lager or ale
One 14.5-ounce can diced fire-roasted tomatoes
One 15-ounce can red kidney beans, drained
One 15-ounce can garbanzo beans, drained 2 cups bone broth
Freshly grated queso fresco or Monterey Jack, chopped cilantro, and sliced green onions
1. Cut the chuck roast into 1-inch cubes and use paper towels to pat the pieces dry. Season them generously with salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-duty pot over high heat. Lightly brown the meat on all sides, about 2 minutes per side. Remove the meat from the pot and set it aside.
3. Reduce heat to medium. Add the remaining 2 tablespoons oil to the pot, then add the onion and garlic and 1 teaspoon of salt. Cook, stirring, until the onion is golden brown, about 5 minutes. Add the cumin, chile powder, and paprika to the pot and stir.
4. Add the beer and mix everything well. Bring the mixture to a simmer and cook until most of the beer has evaporated, about 2 minutes.
5. Put the beef back into the pot and add the canned tomatoes (and their liquid), both types of beans, and the broth.
6. Bring the mixture to a simmer and cook, partially covered, until the flavors have melded and the meat is fork-tender, at least 1 hour.
7. Serve with cheese, cilantro, and green onions.