Recipes with beef chuck

No one who loves to eat can visit Cincinnati without falling in love withthe most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy....

If you're in a hurry, try this simple crockpot recipe that will have everyone's hunger satisfied in minutes.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.

Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.

Hamburgers Diane with sauteed mushrooms, onions, and Worcestershire in a skillet. A steakhouse-inspired ground beef dinner ready in 30 minutes.

Cincinnati-style chili over buttered spaghetti, topped with kidney beans, chopped onions, and a mountain of shredded cheddar. The classic 5-way Skyline-style chili from Ohio.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

The beef comes out tender and fall apart with lots of yummy sauce on top.

Homemade gyro meat made from ground lamb and beef, twice-ground for that signature fine, sliceable texture and seasoned with oregano, cumin, cinnamon, and paprika. Baked in a loaf pan, then sliced thin for pita gyros.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.