Shredded chuck roast chili

l'épicier
In collaboration
with l'épicier
  • Preparation 30 min
  • Cooking 3 hr 30 min
  • Servings 8 to 10
  • Freezing Absolutely

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Ingredients

  • 4 1/2 lb (2 kg) beef chuck roast by l’épicier, cut into four large pieces
  • 2 tbsp (30 ml) olive oil
  • 4 garlic cloves, chopped
  • 1 large yellow onion, diced
  • 1 1/2 cups (375 ml) beef broth
  • 2 cans red kidney beans, drained (14 oz / 400 g each)
  • 28 oz (800 g) crushed tomatoes
  • 1/4 cup (60 ml) tomato paste
  • 1 tbsp (15 ml) ground cumin
  • 1 tbsp (15 ml) onion powder
  • 1 tbsp (15 ml) garlic powder
  • 1 tbsp (15 ml) dried oregano
  • 1 tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) cayenne pepper, optional
  • 1 tbsp (15 ml) herbes salées du Bas-du-Fleuve (a Quebec pantry staple: herbs and root vegetables cured in salt; swap in 1 tbsp of chopped fresh parsley, chives and celery leaves plus a pinch of salt)
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) pepper
  • 1 1/2 cups (375 ml) frozen corn
  • 1 tbsp (15 ml) olive oil
  • 1 red bell pepper, diced
  • About 1/2 cup (125 ml) beef broth, as needed to adjust the texture

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Preparation

  • Preheat the oven to 350°F (180°C).
  • In a large oven-safe Dutch oven, heat the olive oil over medium-high heat. Add the pieces of chuck roast and brown them slowly on every side, about 10 to 12 minutes total. Take the time to get real color on the meat, that is where the flavor comes from. Remove the beef and set aside.
  • In the same pot over medium heat, add the garlic and onion and cook 2 to 3 minutes, until lightly caramelized. Pour in about 1/2 cup (125 ml) of beef broth and scrape the bottom of the pot to lift all the browned bits.
  • Return the beef to the pot. Add the red kidney beans, crushed tomatoes, tomato paste, 1 cup (250 ml) of beef broth, cumin, onion powder, garlic powder, oregano, smoked paprika, herbes salées du Bas-du-Fleuve, salt, pepper, and the cayenne if you want it. Stir well.
  • Bring to a gentle boil, cover, and transfer the pot to the oven. Cook 3 1/2 to 4 hours, until the beef is very tender. Stir once at the halfway mark.
  • Take the pot out of the oven. Shred the meat directly in the pot with two forks and stir it through the sauce. Adjust the texture with a little more beef broth if needed.
  • In a skillet over medium-high heat with the olive oil, add the frozen corn and let it brown 4 to 5 minutes. Add the red bell pepper and cook 2 minutes more. Stir the whole thing into the chili. Taste and adjust the seasoning.
  • Serve as is, in quesadillas, with tortilla chips, or with a spoonful of sour cream.