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Dr.Randy Jouno's Guadalajara,Mx Champ Chili

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Submitted by bubby

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

This is no-beans, cubed-beef, competition-grade chili with a spice cabinet’s worth of flavor. Four pounds of round steak cut into ¼-inch cubes (not ground beef), browned in batches and simmered for two hours in a tomato paste base loaded with 14 different herbs and spices.

The spice blend reads like a world tour: chili powder, cumin, coriander, curry, cinnamon, allspice, ginger, marjoram, oregano, thyme, sage, paprika, garlic, and celery salt. Each one adds a different layer, and the combination creates something far more complex than straight chili powder alone. That curry-cinnamon-allspice trio gives it a warm, almost mole-like depth.

Then there’s the chocolate. Four ounces of milk chocolate, broken up and stirred in during the last 30 minutes. It melts into the chili and rounds out the heat, adds body, and gives the sauce a glossy richness. It’s the same principle behind Mexican mole, and it works.

Pro Tips

  • Brown the beef in small batches. Crowding the pan steams the meat instead of searing it, and you lose all that flavor.
  • Cube the beef yourself rather than buying pre-cut stew meat. Round steak gives you uniform ¼-inch pieces that cook evenly.
  • Stir frequently during the last 30 minutes after the chocolate goes in. The sugars can scorch on the bottom.
  • This chili is even better the next day after the spices have had time to fully bloom.

Variations

  • Hotter: Add ½ teaspoon cayenne pepper or a diced habanero with the green chiles.
  • Dark chocolate: Swap milk chocolate for bittersweet for a less sweet, more intense finish.
  • Beer addition: Replace 2 cups of water with a dark Mexican lager for more depth.

Ingredients

¼ 59
CUP ML VEGETABLE OIL
4 1.8
POUNDS KG BEEF, ROUND STEAK
trimmed into 1/4 inch cubes
6 1.4
CUPS L WATER
30 867
OUNCES ML/G TOMATO PASTE
½ 118
CUP ML ONIONS
instant, minced
2 ½ 38
TABLESPOONS ML CELERY SALT
3 45
TABLESPOONS ML CHILI POWDER
½ 2.5
TEASPOON ML ALLSPICE
ground
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML CORIANDER SEED
ground
½ 2.5
TEASPOON ML CUMIN SEED
ground
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML MARJORAM
crushed *
½ 2.5
TEASPOON ML OREGANO
crushed
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML THYME
crushed *
½ 2.5
TEASPOON ML SAGE LEAVES
crushed *
1 1
PINCH PINCH SWEET RED BELL PEPPER
ground *
27 780.3
OUNCES ML/G GREEN CHILI PEPPER
whole, drained, seeded, chopped
4 115.6
OUNCES ML/G MILK CHOCOLATE BAR
broken up

Directions

Heat 2 tablespoon oil in a large saucepan until hot.

Add 1 lb beef and brown on all sides.

Remove with a slotted spoon and set aside.

Repeat until all beef is browned.

Use additional oil as needed.

Return all beef to saucepan.

Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.

Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally.

Add remaining water.

Mix in chocolate; simmer, covered for 30 minutes, stirring often.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 825g (29.1 oz)
Amount per Serving
Calories 696 31% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 3606mg 150%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 40%
Sugars g
Protein 155g
Vitamin A 74% Vitamin C 108%
Calcium 20% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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