Set the chuck roast on a wire rack on top of a cookie sheet to air dry for 20-30 minutes (or dry with paper towels).
Peel and chop the onions and add to a medium bowl. Seed and chop the fresh peppers and add to the bowl. Smash, peel, and mince the garlic, removing any hard ends, and add them to the bowl, too. Set aside.
Cut the roast into roughly 1 1/2″ cubes, removing any extra fat, and add the cubes to a large bowl.
Mix the flour, cumin, oregano, paprikas, salt, and pepper in a bowl or teacup and sprinkle over the beef. Stir to coat the beef relatively evenly.
In a large soup pot, heat 2 tablespoons olive oil over medium-high heat until shimmery. Dump the bowl of beef into the pot in one layer (cook in batches if necessary) and brown on all sides, stirring every 2-3 minutes. The beef pieces should have a bit of space around them and the pan should be just hot enough to sizzle the beef without steaming. Spoon the beef back into the large bowl when finished browning. Do not clean the pot!
Add 2 TBSP olive oil to the soup pot and return to medium-high heat. Stir in the chopped onions, peppers, and garlic. Cover the pot to let the vegetables steam for a minute. Remove the lid to stir and cook until lightly browned, scraping up the tasty cooked flour and spices (fond) from the bottom of the pot as you go.
Stir in the beef and any liquid in the bowl. Add in the dried pepper and the chicken stock, adding water to cover if you need it. Once the chili begins to bubble, cover and reduce heat to a low simmer for an hour or longer, stirring and adding water as necessary to cover the beef, until the meat begins to fall apart.
Serve over rice with sour cream, shredded cheddar, limes, and cilantro on top.
Ingredients
Directions
Set the chuck roast on a wire rack on top of a cookie sheet to air dry for 20-30 minutes (or dry with paper towels).
Peel and chop the onions and add to a medium bowl. Seed and chop the fresh peppers and add to the bowl. Smash, peel, and mince the garlic, removing any hard ends, and add them to the bowl, too. Set aside.
Cut the roast into roughly 1 1/2″ cubes, removing any extra fat, and add the cubes to a large bowl.
Mix the flour, cumin, oregano, paprikas, salt, and pepper in a bowl or teacup and sprinkle over the beef. Stir to coat the beef relatively evenly.
In a large soup pot, heat 2 tablespoons olive oil over medium-high heat until shimmery. Dump the bowl of beef into the pot in one layer (cook in batches if necessary) and brown on all sides, stirring every 2-3 minutes. The beef pieces should have a bit of space around them and the pan should be just hot enough to sizzle the beef without steaming. Spoon the beef back into the large bowl when finished browning. Do not clean the pot!
Add 2 TBSP olive oil to the soup pot and return to medium-high heat. Stir in the chopped onions, peppers, and garlic. Cover the pot to let the vegetables steam for a minute. Remove the lid to stir and cook until lightly browned, scraping up the tasty cooked flour and spices (fond) from the bottom of the pot as you go.
Stir in the beef and any liquid in the bowl. Add in the dried pepper and the chicken stock, adding water to cover if you need it. Once the chili begins to bubble, cover and reduce heat to a low simmer for an hour or longer, stirring and adding water as necessary to cover the beef, until the meat begins to fall apart.
Serve over rice with sour cream, shredded cheddar, limes, and cilantro on top.