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Beef Chili

Difficulty:Easy

Ingredients

  • ■   De Carlo Extra Virgin Olive Oil
  • ■   4 oz Aleppo Chili Powder
  • ■   ground Cinnamon
  • ■   4 oz garlic cloves

Description

Ingredients • 3 tablespoons De Carlo Extra Virgin Olive Oil • 3 pounds ground beef shoulder • Trapani Sea salt and freshly ground black Tellycherry Peppercorns • 2 tablespoons Aleppo Chili Powder (or more, to taste) • 1 tablespoons Ground Coriander • 1 tablespoon ground cumin • 1 tablespoon Smoked Paprika • 1 tablespoon dried Mediterranean Oregano • 1/4 teaspoon ground Cinnamon • 2 onions, diced • 10 garlic cloves, halved • 3 Morita Chipotle Chiles, reconstituted and chopped • 1 teaspoon Brown Sugar • 2 tablespoons Italian Double Concentrate Tomato Paste • 2 cartons Mutti Italian Crushed Tomatoes • 1/2 cup masa harina • 3 cups shredded white Cheddar, for garnish • 2 bunches chopped chives, for garnish • 1 1/2 cups sour cream, for garnish • Corn Chips • In a large soup pot, heat the De Carlo Olive Oil. Season the ground beef with Trapani Sea salt and freshly ground black Tellycherry Peppercorns and brown it. While it's browning stir in the Aleppo Chile Powder, Ground Coriander, cumin, Smoked Paprika, Mediterranean Oregano and Cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, Morita Chipotle Chiles, Italian Double Concentrate Tomato Paste and Brown Sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add Mutti Crushed Tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with Trapani Sea salt and freshly ground black Tellycherry Peppercorns. Garnish each serving with the shredded Cheddar, chives, and sour cream. Serve with corn tortilla chips. Recipe adapted from and photo courtesy of www.foodnetwork.com

  • 1. In a large soup pot, heat the De Carlo Olive Oil.
  • 2. Season the ground beef with Trapani Sea salt and freshly ground black Tellycherry Peppercorns and brown it.
  • 3. While it's browning stir in the Aleppo Chile Powder, Ground Coriander, cumin, Smoked Paprika, Mediterranean Oregano and Cinnamon.
  • 4. Lower the temperature under the meat to "toast" the spices.
  • 5. In a food processor puree the onions, garlic, Morita Chipotle Chiles, Italian Double Concentrate Tomato Paste and Brown Sugar and add it to the pot.
  • 6. Increase the heat to medium to steam vegetables a little and sweeten the peppers.
  • 7. Add enough water to cover by 1 inch, about 1 quart, and add Mutti Crushed Tomatoes with their liquid.
  • 8. Bring to a boil and skim off any foam that rises to the surface.
  • 9. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours.
  • 10. As it cooks down, add more water, if necessary.
  • 11. When done, stir in the masa harina.
  • 12. Take a potato masher and mash the chili so the meat comes apart in shreds.
  • 13. Season with Trapani Sea salt and freshly ground black Tellycherry Peppercorns.
  • 14. Garnish each serving with the shredded Cheddar, chives, and sour cream.
  • 15. Serve with corn tortilla chips.
  • 16. Recipe adapted from and photo courtesy of www.foodnetwork.com

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