This slow-simmered chili combines tender chunks of Ontario Corn Fed Beef and pinto beans with a complex blend of spices and subtle, smoky heat. It’s just the thing to warm you right down to your toes on a chilly fall day.
- 2 lb Ontario Corn Fed stewing beef or chuck roast, cut into ½” cubes
- 2 tbsp chili powder
- 2 tsp kosher salt
- 2 tbsp olive oil, divided
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chipotle powder
- ½ tsp ground cinnamon
- 2 cups dark beer or beef stock
- 2 tbsp tomato paste
- 1 can (28oz / 796 ml) diced plum tomatoes
- 2 bay leaves
- 2 tsp oregano
- 2 tbsp blackstrap molasses
- 2 cans (14oz / 398 ml) pinto beans, drained and rinsed
- Chopped cilantro
- Grated cheddar
- Chopped green onions
- Sour cream
- Sliced jalapenos
- In a large mixing bowl, toss the cubed stewing beef with chili powder and salt until evenly coated.
- Heat 1 tbsp oil in a large, heavy-bottomed dutch oven set over medium-high heat. Working in batches, sear the beef until well browned on all sides. Using a slotted spoon, transfer to a bowl and set aside.
- Add the remaining 1 tbsp oil to the pan. Add the onion and garlic, and saute until the onions are soft and translucent, about 5 minutes. Add the spices, and continue cooking until fragrant, about 1 minute.
- Stir in the beef/stock, tomato paste, diced tomatoes, bay leaves, oregano and molasses, along with the browned beef cubes. Bring to a simmer, then reduce the heat to low and simmer, covered, for 2 hours.
- Stir in the beans, and continue cooking for 30 to 60 minutes, or until the beef is very tender. Serve in big bowls with garnishes on the side.
To make this chili in the slow cooker, prepare as written up to step 3, and then transfer to a slow cooker. Cook on High for 6 hours, or until the beef is tender. Stir in the pinto beans, and continue cooking for 1 hour or until the beans are warmed through.
- Category: Main
- Cuisine: American