What's for Dinner: No Bean Beef Chili

February 8, 2012 12:00 am

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No Bean Beef Chili

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It's not often I get inspired to make a dish after watching a celebrity chef whip it up on TV. Especially when said cooking star is Sandra Lee, who's best known for her "semi-homemade" style of cooking, which relies heavily on pre-packaged products instead of fresh items. But this dish, which I happened to catch while channel surfing past an episode of "Sandra's Money Saving Meals," looked too good to pass up.

To give the dish a bit more bite, I doubled the amount of chili powder and pepper flakes. Served with homemade cornbread (I used Jiffy mix), it makes a perfect Sunday evening meal. Leftovers can be stuffed with black beans, tomato, chopped red onion and cheese into a flour tortilla for a Round Two burrito.

  • 2 tablespoons canola oil
  • 3-pound beef chuck roast, cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 medium onions, chopped
  • 1 small jalapeno, chopped
  • 1 tablespoon plus 1 teaspoon chili powder, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 (28-ounce) can chopped tomatoes, strained, juice reserved
  • 1/2 cup sour cream
  • 1 teaspoon lime juice
  • 1 teaspoon hot sauce

Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.

To slow cooker sleeve, add onions, jalapenos, 1 tablespoon chili powder, cinnamon, red pepper flakes, garlic and strained tomatoes (reserve the juice). Add seared beef to slow cooker. Pour reserved tomato juice into skillet, scrape up any browned bits, and pour into slow cooker. Cover slow cooker and cook on low for 4 to 6 hours.

In a small bowl, combine the sour cream, remaining 1 teaspoon chili powder, lime juice and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.

Just before serving, taste chili and adjust the seasoning. Serve garnished with the sour cream mixture.

Makes 6 to 8 servings.

-- Sandra Lee via the Food Network

First Published 2012-02-11 01:57:40
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