Prime Rib Chili
Recipe from Tyler Florence


Prime Rib Chili

by 3  people


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Servings: 4 to 6
Total Time: 3 hrs
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Ingredients
  • 3   pounds 
    cubed beef prime rib
  •  
    Kosher salt and freshly ground black pepper
  •  
    Extra-virgin olive oil
  • 2   
    onions, diced
  • 10   
    garlic cloves, peeled and halved
  • 3   
    canned chipotle peppers in adobo, chopped*
  • 1   
    jalapeno, seeded and chopped
  • 1/2  cup 
    Chili Powder (see recipe, below)
  • 2   tablespoons 
    tomato paste
  • 1  28  ounce 
    can whole San Marzano tomatoes
  • 1   tablespoon 
    grated unsweetened chocolate
  • 1/4  cup 
    masa harina (tortilla flour)
  • 1   
    lime, cut into wedges for garnish
  •  
    Cilantro leaves, for garnish
Chili Powder
  • 2   
    dried ancho chili peppers
  • 2   tablespoons 
    whole coriander seeds
  • 2   tablespoons 
    purchased chili powder
  • 2   tablespoons 
    sweet paprika
  • 1   tablespoon 
    ground cumin
  • 1   tablespoon 
    dried oregano
  • 1   tablespoon 
    sugar
  • 1/4  teaspoon 
    ground cinnamon
  • 2   tablespoons 
    kosher salt

Directions
1.
Season the beef cubes with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat and add a 3-count of olive oil (about 3 tablespoons). When the pot is very hot, add the beef and stir until brown. Mix in the onion, garlic, chipotle, and jalapeno, then stir in the Chili Powder. Add tomato paste and pour the entire can of tomatoes with their liquid into the pot; crush tomatoes with the back of a wooden spoon. Stir in chocolate. Add enough water to just cover the meat and simmer, uncovered, until the meat is forktender and comes apart with no resistance, about 2 hours. When done cooking, use a wooden spoon and beat the chili vigorously so the meat comes apart in shreds. Thicken the mixture by stirring in the masa harina. Season with salt and black pepper and simmer for another 30 minutes, stirring occasionally. Garnish with lime wedges and cilantro and serve with Corn Pudding with Poblano.
Tip

1.
Because hot chile peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when handling them. If you do touch the chiles, wash your hands well with soap and water.
Chili Powder
1.
Seed and hand-tear ancho chiles. Toast chile pieces and whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chiles and coriander seeds in a blender and pulse until you have a fine powder. Add purchased chili powder, sweet paprika, ground cumin, oregano, sugar, and cinnamon. Process until well combined and you have a fine powder. Stir in kosher salt. Store in an airtight container for up to 4 months.

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