SPICY BEEF CHILI

SPICY BEEF CHILI image

Yield 6 TO 8 SERVINGS

Number Of Ingredients 15

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2 tablespoons vegetable oil
2 pounds chuck steak, cut into 1/2-inch dice
kosher salt and freshly ground pepper
1 pound hot Italian sausages, casings removed and meat broken into 1-inch pieces
1 large white onion, chopped
6 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
One 28-ounce can diced tomatoes
1 cup water
One 15-ounce can pinto beans, drained
One 15-ounce can cannellini beans, drained
One 15-ounce can kidney beans, drained
shredded cheddar cheese, chopped scallions, sour cream and chopped cilantro, for serving

Steps:

In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck. Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. Stir in the beans and simmer, uncovered, until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.