ÎÞëÊÓƵ

Oct 12, 2016 By Shereen Pavlides for The 3 min read

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Shereen Pavlides

Spicy Ancho Steak Chili topped with cilantro.

Shereen Pavlides

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Dave Garrett

Shereen Pavlides takes a bite of Spicy Ancho Steak Chili.

Dave Garrett

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For this weekÎÞëÊÓƵ™s Cook This, chef Shereen Pavlides makes Spicy Ancho Steak Chili.

Spicy ancho steak chili

Grinding your own meat is easier than you think. You can prepare the steak using a food processor or food grinder attachment fitted for a kitchen aid stand mixer, IÎÞëÊÓƵ™ve included instructions below. Either one works great.

2 pounds chuck flat iron steak, well chilled

3 tablespoons canola oil

1 large spanish onion, diced (about 2 cups)

kosher salt/fresh finely ground black pepper

6 garlic cloves, minced

3 tablespoons dried ground ancho chili pepper

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1/2 to 3/4 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1 (28 ounce) can fire roasted whole tomatoes (I used Muir Glen Organic)

1 (28 ounce) can fire roasted crushed tomatoes (I used Muir Glen Organic)

2 (15.5 ounce) cans small red beans, drained, rinsed (Goya preferred)

1 to 2 limes, cut into wedges, to garnish

2/3 cups chopped cilantro, to garnish

Adjust oven rack to lower second position and heat oven to 325 degrees F.

FOR THE STEAK

If using a food processor: Cut steak into 1/2-inch dice. Place diced meat onto a wax paper lined, quarter sheet pan and place into the freezer to chill, about 10 minutes.

(DonÎÞëÊÓƵ™t freeze the meat, it just needs to be very cold.) Place chilled meat into a food processor fitted with the steel blade. Pulse chop 20 to 25 times until finely ground; the texture will resemble ground beef. Set aside.

If using a food grinder: Cut steak into 1-inch long strips. Fine grind the meat strips on medium speed (No. 4 or 5 on a Kitchenaid stand mixer) into a bowl, placed under the grinder. (I used a food grinder attachment for the Kitchenaid stand mixer). Set aside.

Heat 5 1/2-quart heavy bottomed dutch oven over medium heat. Add oil, when the oil is heated and shimmers, add onions and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add ground steak. Increase heat to high. Saute until the steak is evenly browned, 5 to 6 minutes. Degrease the pot by venting the lid and draining the excess fat and moisture. Return the pot to medium heat. Season the meat with 3 teaspoons salt and 1/2 teaspoon pepper. Stir in the spices to evenly coat the meat, about 1 minute.

Using your hands, crush the whole tomatoes, and place into the pot along with their juices. Add crushed tomatoes, beans and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well until combined. Bring to a gentle boil over medium heat. Remove from the heat. Cover. Place pot into the oven and cook until the meat is very tender, about 1 hour, 20 minutes. Remove. Taste for seasoning (careful, itÎÞëÊÓƵ™s hot!). Season to taste.

Divide among bowls. Sprinkle cilantro over the top. Garnish each bowl with a lime wedge for squeezing.

Serves: 6-8