Winter Blizzard Beef Chili (GF, DF options)

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If you’re caught in #blizzard2016, then firstly, we hope you and yours are staying safe and warm. Secondly, we want to offer you this special recipe that has been years in the making. We started experimenting with different variations of this slow-cooked beef chili recipe when we lived in London, making multiple versions over multiple winters until we got to this one. I won’t lie – this recipe is not a simple quick recipe. It’s quite involved and requires a few stages and lots of TLC, but if you’re stuck inside, this could be a fun way to pass the time with the family and produce a delicious meal while you’re at it. 

Make no mistake, this chili is spicy, which you’ll definitely see once you start measuring out the spice packets (which you can prepare in small bowls ready to be poured in). But the best part is what happens to the beef over the 4-6 hours of cooking time. It practically melts into the chili and blends amazingly well with the spices and tomato sauce. The original recipe is not gluten-free as it contains dark malt beer, but you can easily make it gluten-free by substituting with a gluten-free beer. This recipe is for cooking in a large pot, but if you have a crock pot, that makes it even easier! Good luck, have patience, and have fun with it!

INGREDIENTS

Spice packets:
Packet 1
1 Tablespoon of Onion Powder
2 Tsp. of Garlic Powder or Three Cloves of Garlic grated/chopped
1 Tablespoon of Mexican Chili Powder

Packet 2
2 ½ Tablespoon Light Chili Powder
2 ½ Tablespoon Dark Chili Powder
1 Tsp. Cumin
¼ Tsp. Black Pepper
¼ Tsp. White Pepper
¼ Tsp. Cayenne Pepper
½ cube Beef Bouillon
½ cube Chicken Bouillon
¼ Tsp. Brown Sugar
Few drops of Maggie sauce or Braggs liquid aminos (gluten-free)

Packet 3
2 Tsp. Dark Chili Powder
1 Tablespoon Oregano
½ Tsp. Cumin
½ Tsp. Salt
1 Tablespoon Paprika

Other ingredients
1 can beef broth (12 oz.)
2.5 pounds of cubed beef
1 jalapeno pepper (stab 2-3 times)
1 serrano pepper (stab 2-3 times)
2 cans tomato sauce/puree (8 oz.)
1 12-oz. bottle dark malt beer (or gluten-free beer)
1 chopped onion
1-2 tablespoons cornmeal (if needed to thicken at end)

DIRECTIONS

Bring to a simmer the beef broth, beef cubes, jalapeño pepper and serrano pepper
Add two cans of tomato sauce
Simmer for an hour with lid on

Squeeze the juice from the peppers, remove peppers and set aside
Add Packet 1
Remove lid and bring to bubble with low heat for 45 minutes

Add Packet 2
Add the peppers back in
Simmer for 1 hour with the lid on

Remove the peppers
Add Packet 3
Leave covered and simmer for an additional 45 minutes

Add ½ to ¾ bottle of the dark malt beer
Continue to simmer for 1-3 hours until meat is tender, with the lid off if your chili has a watery consistency

Add tomato sauce and water as needed
Add 1-2 tablespoons of corn flour to thicken if needed
Add chopped onions

Let chili sit for 1-2 hours off of heat to settle

Serve over pasta or rice and top with sour cream, melted cheese, or any other desired toppings. Enjoy!

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