Braised Beef Oven Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 lb beef roast
4 cloves minced garlic
1 small red onion, diced
6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes, diced
1 large roasted red pepper, peeled and diced small
1/2 to 1 whole jalapeno pepper, finely minced
1 large roasted red pepper, peeled and diced small
1 tsp kosher salt
1 tsp coarse ground black pepper
5 Tbsp chili powder (more or less to taste)
3 Tbsp smoked paprika
3 Tbsp ground cumin
6 Tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)
Instructions:
Cheap cuts of beef are fine and are actually best for braising. I’ve used a lean outside round roast here but a blade or cross rib roast would work fine too.
Season the roast with salt and pepper and brown meat all over in a hot cast iron skillet with a little vegetable oil, then transfer the browned roast to a medium sized covered roasting pan or large covered casserole dish.
Stir all together then cover the roasting pan with aluminum foil and then the cover to create a tighter seal. Place in a 325 degree F oven for 2 to 2 1/2 hours or until the sauce is thickened and the beef is falling apart. Remove the roast from the pan, trim any fat and break the roast up into small chunks like when making pulled pork. Return the beef pieces to the chili and stir in. You can also stir in a little freshly chopped cilantro at the end as well if you like.
Serves 6-8.
From rockrecipes.blogspot.com