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Chilli con carne recipe using beef steak not mince?

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Does anyone know of a recipe that uses chunks of beef rather than mince for a chilli dish? We have a slow cooker and I’m sure I’ve seen it on TV that you can do this but can’t find a recipe anywhere! Guess it’s not that different to a normal casserole….many thanks

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CHILLI PLANTS Chilli con carne recipe using beef steak not mince?

4 Responses to “Chilli con carne recipe using beef steak not mince?”

  1. Willie
    February 6th, 2011 - 8:06 pm

    i never use hamburger i all ways use stew meat are i cut up a roast into cubs i think it makes it a lot better

    CHILLI PLANTS Chilli con carne recipe using beef steak not mince?
  2. Robert B
    February 6th, 2011 - 8:38 pm

    Just sub the chunks for the burger. If you do it in a slow cooker you can use stew beef rather than more expensive steak.

    CHILLI PLANTS Chilli con carne recipe using beef steak not mince?
  3. Mike
    February 6th, 2011 - 9:11 pm

    I guess you will end up with shredded or pulled beef
    but treat it like a roast first for flavor

    CHILLI PLANTS Chilli con carne recipe using beef steak not mince?
  4. Christopher K.
    February 6th, 2011 - 10:00 pm

    This one uses BOTH beef and pork (shoulder or Boston Butt) And if you notice the last sentence, this is the trick:

    I make this on Wednesday and serve it on Friday or Saturday: Chili ALWAYS tastes better the second or third day, the flavors “merry and mingle” better during the refrigeration process. . . . . . .

    Killer Chili:

    2 1/2 pounds beef chuck, cut into 1 inch cubes
    2 1/2 pounds pork shoulder, cut into 1 inch cubes
    1 tablespoon kosher salt plus more to taste
    Freshly ground black pepper
    1/3 to 1/2 cup olive oil
    2 large Spanish onions, chopped (yellow or brown onions are fine)
    10 large cloves garlic, minced
    1/4 cup New Mexico red chile powder (any medium hot chili powder will do)
    1 tablespoon ground cumin
    2 teaspoons oregano, crushed (preferably Mexican)
    6 cups beef or chicken broth, homemade or low-sodium canned
    Two 15 1/2-ounce cans pinto beans, drained and rinsed
    Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.

    Directions

    Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.

    Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.

    In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

    NOTE WELL: The chili tastes best if made a day (or two) a head, refrigerated, and reheated.

    Christopher K.

    CHILLI PLANTS Chilli con carne recipe using beef steak not mince?

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