Chuck Roast Chili with Bourbon
This Chuck Roast Chili is slow-simmered until the beef is fork-tender, with bourbon, roasted Hatch chiles, New Mexico red chile powder, and red kidney beans building layers of rustic Southwestern flavor.
Servings 8
Calories 392kcal
Ingredients
- 2 ½ pound Chuck Roast connective tissue removed, excess fat removed, cut into bite sized pieces
- ¼ cup vegetable oil
- 5 tablespoons all-purpose flour
- salt and pepper to taste
- 1 medium onion sweet or yellow, diced
- 3 clove garlic Chopped. About 1 tablespoon
- 1 Cup Bourbon
- 32 ounces Beef broth or Beef stock
- 2 15 ½ ounce cans kidney beans drained
- 1 15 ½ ounce can chopped tomatoes not drained
- 1 teaspoon New Mexico Red Chile Powder add more if you want more heat
- 1 tablespoon Chili seasoning good quality
- 1 tablespoon honey
- 1 Tablespoon Pickapeppa sauce or Worcestershire
- 1 Cup Hatch Chile Peppers roasted, seeds, stem and charred outer skin removed, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground pepper
Instructions
- Prepare and flour the beef: Trim excess exterior fat and tough connective tissue from the chuck roast. Cut the beef into bite-sized pieces, pat beef dry with a paper towel and season with salt and pepper, and toss with the flour until lightly coated. Shake off any excess flour. Tip: Work in batches so the beef develops a good brown crust instead of steaming in a crowded pot. The flour will help give the chili its rich, thick consistency as it simmers.
- Brown The Beef: Heat a large skillet or Dutch oven over medium-high heat. Add half the vegetable oil. When hot, add half the beef in a single layer and brown it well, turning as needed. Transfer the browned beef to a plate and repeat with the remaining oil and beef. Tip: Don't crowd the pan. If too much beef is added at once, it releases moisture and steams instead of developing a browned crust. That browning builds the savory foundation of the chili.
- Cook The Onion and Garlic: When the second batch of beef is nearly browned, add the diced onion and cook for a couple of minutes, stirring. Add the chopped garlic and cook for about 30 seconds, until fragrant. Avoid letting the garlic burn.
- Deglaze The Pan With Bourbon: Transfer the beef and onion mixture to a plate. Pour the bourbon into the hot pot and scrape the bottom with a sturdy spatula to loosen the browned bits. Let the bourbon simmer for about 3 minutes, stirring occasionally. This step captures the flavor developed during browning. The simmer helps reduce the liquid, but it should not be assumed to remove all the alcohol.
- Add The Remaining Ingredients: Return the browned chuck roast and onion mixture to the pot. Add the beef broth, diced tomatoes with their liquid, drained kidney beans, roasted Hatch chiles, New Mexico red chile powder, chili seasoning, honey, and Pickapeppa or Worcestershire sauce. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot, leaving the lid slightly ajar.
- Simmer until the beef is fork-tender. Cook for approximately 2 to 3 hours, stirring occasionally. Maintain a gentle simmer rather than a rolling boil. The beef is ready when a fork pierces it easily and the pieces are tender.
- Serve with a dollop of sour cream, grated cheese and a wedge of lime.
Notes
Tips For Success
-
- Cut your own chuck roast: A whole boneless chuck roast lets you choose the size of the pieces and trim away excess fat. Pre-cut stew meat can come from different cuts, so tenderness may be less predictable.
- Don't skip browning: Develop a good brown crust on the floured beef before adding the liquid. Work in batches for the best results.
- Keep the simmer gentle: A rolling boil can make the meat cook unevenly and cause the sauce to reduce too quickly.
- Allow enough cooking time: Two to three hours is an estimate. Fork-tender beef is the best indicator that the chili is ready.
- Adjust the heat at the end: Hatch chiles and red chile powder vary in intensity. Taste before adding more.
- Let the flavors settle: If time allows, make the chili ahead. The flavors often meld nicely overnight, making it a convenient choice for entertaining.
Nutrition
Calories: 392kcal | Carbohydrates: 8g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 629mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 4mg
