I love beef in the winter. Just this week, I have made real hamburgers, beef stew, and this chili. That may be too much all the time, but I can’t get enough when it’s cold outside. Most of the time, I don’t mind substituting with turkey and chicken. But like this chili, there’s no substitute.
The steak is so hearty and juicy. You may have noticed I put cinnamon in several of my chili recipes. Don’t be weirded out. It’s so good. You don’t notice it’s there, but it gives the whole thing and extra warm quality. Cardamom is a similar flavor, but a little more ginger-y (for lack of a better word). If you don’t have instant espresso powder –I only use it for cooking, but it’s nice to have on hand — you can substitute a cup of brewed coffee and cut back on the amount of beef broth.
If you don’t have fresh clementines on hand (or oranges), you can use lime juice, orange juice, or even a beer to deglaze the pan. You just want to get those beefy bits off the bottom and brighten the overall flavor.
I like to eat this with cotija cheese and tortilla chips.
Total Time: 9 hours (active time 30 minutes)
Difficulty Level: Easy
1 3/4 – 2 pounds bottom round beef roast
2 clementines or oranges (juice of)
2 red onions, diced
3 cans black beans, drained and rinsed
1 -15 ounce can diced tomatoes
3 -15 ounce cans tomato sauce or crushed tomatoes
12 ounces beef broth
2 tablespoons paprika
2 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon cinnamon
1 tablespoon cardamom
1 tablespoon chipotle powder
1 tablespoon instant espresso powder
salt and pepper
- Add a few tablespoons of olive oil to a large pan over medium heat. When the oil heats up, add the whole roast, and brown a few minutes on each side until it has a nice crust but hasn’t started to cook through.
- Meanwhile, add the diced onions and black beans to a large slow cooker.
- When the beef is browned, add it on top of the onions and beans. Squeeze the juice of the clementines into the pan the beef was cooked in. Use a wooden spoon to scrape off the brown bits. Add the juice into the slow cooker over the beef.
- To the slow cooker, add all the tomatoes, paprika, coriander, cumin, cinnamon, cardamom, chipotle, and instant espresso powder.
- Cook on low for 7 hours. Pull the beef out and shred it. Taste the chili, and season with salt and pepper.
- Let the chili cook for another hour before serving with tortilla chips, fresh cilantro, and cotija cheese (or your favorite chili toppings).