My Cook: Beef Chili

January 17, 2019

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Nothing drives away the chill of winter like a big heaping portion of smoky, spicy, beefy Chili. Thanks to the Suvie Slow Cook mode you can let this Chili cook all day long for the best, most tender pieces of beef. We use whole pieces of chuck beef for a Texas-style chili that’s slow cooked with smoky chipotle pepper, tomato, cumin, lots of garlic, and kidney beans. If you want to dial back the heat you can omit the chipotle pepper, but feel free to add some smoked paprika to mimic the smokiness without all of the heat. Served over a bowl of white rice and garnished with sour cream and scallions this dish is a treat for all of the senses.

Ingredients

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  • 1.5 lb chuck beef, cubed
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 chipotle in adobo, minced (or substitute 1 tsp smoked paprika)
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 cup tomato puree
  • 1 can red kidney beans
  • ½ cup water or beef stock
  • ½ cup white rice

For the garnish:

  • Scallions
  • Sour cream

Settings

Step 1:

Slow Cook Mode for 8-16 hrs

Step 2 (My Cook):

Protein: 175˚F, 30 min

Vegetable: 0

Starch: 20 min

Instructions

Peel and dice the onion, mince the garlic, mince the chipotle pepper in adobo and set aside. Cut the beef into bite-size ½ inch cubes. Pat dry with a paper towel, and season generously with salt.

Heat a skillet over medium-high heat and add ½ tbsp vegetable oil. Once the skillet is hot and the oil is shimmering add the beef in an even layer (you may need to do this step in batches). Cook the beef without moving for 2-3 minutes per side until a brown crust has formed.

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Transfer the cooked pieces to a Suvie pan.

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After all of the beef is cooked add another ½ tbsp vegetable oil to the skillet and reduce heat to medium. Add the onion, garlic and adobo pepper.

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Cook stirring frequently for 2-3 minutes being sure to scrape the bottom of the skillet to remove the fond (the browned bits of beefy goodness stuck to the bottom of the pan). After 2-3 minutes add the cumin and dried oregano. Cook for 30 seconds until fragrant, then add the beef stock or water to deglaze the pan and remove from heat.

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Add the kidney beans, tomato puree, and onion mixture to the beef cubes.

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Stir to combine. Cover the pan with a sheet of parchment paper or plastic wrap.

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Cover with aluminum foil (the aluminum foil helps retain the heat, however it will react with the acidic tomato sauce so there needs to be a barrier between them).

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Place the pan in your Suvie, enter the Slow Cook settings and cook.

After the Slow Cook add the rice and ¼ tsp salt to the starch pan. Enter the My Cook settings and cook.

Once the cook is complete fluff the rice and adjust seasoning to taste. Remove the foil from the Beef Chili and stir to combine.

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Thinly slice scallions for garnish.

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To serve divide the rice evenly and top with the Beef Chili. Garnish with scallions and sour cream.

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Wine Pairing

This rich and robust Chili should be pairing with a suitably muscular wine. Argentina Malbec is the perfect compliment to this dish. The wine works best when paired with umami rich foods and it will really bring out the smokey and earthy notes in the Chili.

Dan Snedeker