SPICY BEEF CHILI/ AL ROKER

SPICY BEEF CHILI/ AL ROKER image

Yield 6 to 8 servings

Number Of Ingredients 15

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2 T 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 T chili powder
1 T sweet paprika
2 tsp 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:

1. 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 chuck. 2. 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 pdr, paprika, cumin, and the chuck, sausage, and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes with their juices and water. Cover and simmer over moderately low heat for 1 hour. 3. Stir in 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. WINE: This intense, spicy chili will run roughshod over most wines, but a Syrah from California's Paso Robles region- especially from the very good (and very hot) 2004 vintage- should have the robust fruit and emphatic structure it needs. Try the raspberry-rich 2004 Tablas Creek or the velvety, lush 2004 Garretson The Craic.