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Cin-Chili

Cin-Chili recipe image
This hearty Cin-Chili is a robust American-style main that delivers deep, savory flavors through a careful balance of dark chili powder, cumin, and fresh serranos. The beef chuck becomes incredibly tender as it simmers for hours in a aromatic broth of tomato sauce and beef stock. With a kick from jalape&# 195;±o and white pepper, itâÂÂs perfect for chilly weeknights or feeding a crowd. ItâÂÂs simple, satisfying, and packed with protein, making it a reliable comfort food classic that tastes even better the next day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 592.5
Dietary: Gluten-free
Description
This hearty Cin-Chili is a robust American-style main that delivers deep, savory flavors through a careful balance of dark chili powder, cumin, and fresh serranos. The beef chuck becomes incredibly tender as it simmers for hours in a aromatic broth of tomato sauce and beef stock. With a kick from jalape&# 195;±o and white pepper, itâÂÂs perfect for chilly weeknights or feeding a crowd. ItâÂÂs simple, satisfying, and packed with protein, making it a reliable comfort food classic that tastes even better the next day.
Ingredients
  • 2 pound Beef chuck cut in 3/8 cubes
  • 1 teaspoon Cooking oil
  • 1 tablespoon Dark chili powder
  • 2 teaspoon Granulated garlic
Directions
  1. 1
    In a heavy 3-quart saucepan, heat the cooking oil over medium-high heat.
  2. 2
    Add the beef chuck cubes, dark chili powder, and granulated garlic; brown the meat on all sides, stirring occasionally.
  3. 3
    While the beef browns, combine 8 oz tomato sauce, 14 oz beef broth, 1 tsp chicken bouillon, 1 tsp jalapeño powder, 1 tbsp onion powder, 1/2 tsp red pepper, 1 tsp white pepper, and 24 oz spring water in a separate bowl.
  4. 4
    Pour the liquid mixture into the saucepan with the beef.
  5. 5
    Add 5 tbsp of medium and dark chili powders, 1 tbsp paprika, 1 packet Sazon seasoning, 1 tsp onion pepper, and 1 tsp garlic powder to the pot.
  6. 6
    Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
  7. 7
    Float 2 whole serrano peppers on top of the chili; simmer uncovered for 1.5 hours, removing the peppers before they disintegrate.
  8. 8
    Stir in 2 tsp cumin and 1/8 tsp salt.
  9. 9
    Continue to simmer for another 20 minutes, adding small amounts of water or beef broth if the chili becomes too thick.
  10. 10
    Taste and adjust seasoning with additional salt or spices as desired.
  11. 11
    Simmer for a final 10 minutes to meld flavors.
  12. 12
    Serve hot; yields about 6 cups.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 592.5kcal
% Daily Value *
Total Fat 35.8g56%
Saturated Fat 13.9g70%
Cholesterol 177.1mg60%
Sodium 250.3mg11%
Total Carbohydrate 2.6g1%
Dietary Fiber 1.3g6%
Sugars 0.3g
Protein 59.7g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, cumin, serrano, spicy, simmered, comfort food, protein, hearty, slow cook, american cuisine, tomato sauce, garlic, onion powder, smoky, dinner, meal prep, warm, spices, beef chuck
Read it online: https://www.chefs-mate.com/recipe/cin-chili/