Beef Offcuts Chili
By Recipe courtesy of Scraps
Beef Offcuts Chili
By Recipe courtesy of Scraps
Yield/Serves:
Makes 6 to 8 servings <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- 2 pounds boneless beef, cut into chunks, chilled (see below for varieties)
- 1 large yellow onion, cut into chunks
- 1 green bell pepper, deseeded, cut into chunks
- 1 Poblano or Anaheim chili, roasted, peeled, deseeded
- 2 garlic cloves
- 2 tablespoons chili powder or chili seasoning mix
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 6 ounces lager beer
- One (28-ounce) can or box whole peeled tomatoes with juice
- 2 cups (15-ounce can) cooked pinto beans, rinsed and drained
- Kosher salt
- Garnish: Shredded cheddar or Monterey jack cheese, sour cream, chopped scallions, hot sauce, chili powder, lime wedges
Grind the meat: Attach coarse grinding plate on the Metal Food Grinder attachment to the power hub of your KitchenAid® Stand Mixer. Place mixing bowl under grinder.
Toss meat and vegetable with spices. Add a few pieces to food tray then turn mixer to speed 4 and push meat down with stomper. Continue to grind remaining meat, vegetables and spices.
Make the chili: Heat a large pot over medium-high heat and add meat mixture. Season with salt. Cook, stirring occasionally, until meat is no longer pink, about 10 minutes.
Simmer the chili: Add the beer and tomatoes, using a spoon to break up tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, for at least 1 hour. If you have the time, simmer for another hour for deeper flavor. Season with more salt, if needed.
To serve: Garnish each bowl with desired toppings.
Notes:
What’s left: Onion peels, pepper seeds and skin, garlic skin.
To char the poblano or Anaheim chili, broil, grill or cook chili directly over the grates of a gas stove until charred on all sides. Place in a bowl and cover with plastic wrap to steam for about 5 minutes. Skin will slip off easily. Remove the seeds before using.
Toss meat and vegetable with spices. Add a few pieces to food tray then turn mixer to speed 4 and push meat down with stomper. Continue to grind remaining meat, vegetables and spices.
Make the chili: Heat a large pot over medium-high heat and add meat mixture. Season with salt. Cook, stirring occasionally, until meat is no longer pink, about 10 minutes.
Simmer the chili: Add the beer and tomatoes, using a spoon to break up tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, for at least 1 hour. If you have the time, simmer for another hour for deeper flavor. Season with more salt, if needed.
To serve: Garnish each bowl with desired toppings.
Notes:
What’s left: Onion peels, pepper seeds and skin, garlic skin.
To char the poblano or Anaheim chili, broil, grill or cook chili directly over the grates of a gas stove until charred on all sides. Place in a bowl and cover with plastic wrap to steam for about 5 minutes. Skin will slip off easily. Remove the seeds before using.
- Beef offcut varieties
- Naval cut/beef plate
- Liver (soak liver in cold water with a few tablespoons vinegar before using)
- Heart
- Charcoal steak
- Chuck eye
- Chuck tenders
- Eye round
- Flap steak
- Blade roast
- Bottom round
- Teres Major/shoulder tender
- Tri-tip
- Rump steak
- Cheeks
- Oyster steak
- Bavette steak
- Spider steak
- Tongue