I feel like putting on a big sweater and pulling the sleeves over my hands while I eat a bowl of Chili…..
I had been walking around with this image in my head for a while and since the temperatures are dropping here in NL, I’ve made that vision finally come true. I wanted something different from the classic “chili con carne”, and since the beef in this region is outstanding I thought I’d make pulled beef instead, with a mexican twist.
And since “twist” is my middle name, I’ve made a different kind of Cornbread to go with it. One with softness and texture at the same time, some cheese for extra flavour and a tiny Jalapeño kick, and I say tiny because I have only used half a Jalapeño. I still wanted to be able to eat the chili at a reasonable speed.
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- 3 Tablespoons Olive Oil
- 2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
- 1 tsp. Himalayan salt and freshly ground black pepper
- 2 tbsp. All Purpose Unbleached Flour
- 2 medium onions, peeled and chopped fine
- 3 garlic cloves, peeled and grated
- 2 tbsp. Unsweetened Cocoa (this is a must)
- 2 tbsp. ground Cumin
- 2 tbsp. sweet smoked paprika
- ¼ cup tomato paste
- 2 Tablespoon fresh oregano leafs
- 1/2 tsp. dried Thyme
- 1/2 tsp. crushed red pepper, or to taste
- 1/4 C. Chopped Coriander
- 1 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 C. beef stock
- 1-2 tbsp. Liquid Smoke
- 1 – 2 tsp. chopped chipotle (depending on how hot you like it)
- 1 tbsp. coconut sugar or sweetener of choice
- 1/2 cinnamon stick
- 2 bay leaves
- 2 tbsp. fresh Coriander leafs
Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings
- Turn on your slow cooker, set to high.
- Meanwhile heat a large frying pan and add 3 tbsp. of oil.
- Season the beef with the salt and pepper and toss with the flour.
- Sear the beef on both sides and brown until quite dark.
- Transfer to the slow cooker
- Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute.
- Transfer to the slow cooker.
- Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs
- Cook on high for 4 hours.
- After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef.
- So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter.
- Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks.
- Return to slow cooker. Heat thoroughly again for about half an hour until ready to serve.
- Sprinkle generously with fresh Coriander leafs.
- Serve with Pumpkin Corn Bread and lots of toppings.
INGREDIENTS JALAPEÑO Corn Bread;
- 1 C. corn meal
- 1 C. Spelt Flour
- 2 tsp. Baking Powder
- 1 tsp. dried Onion Powder
- 1/2 tsp Baking Soda
- 1 tbsp. honey
- 1/2 C. corn kernels form a can, drained
- 1/2 C. Cheddar cheese, grated
- 3/4 C. unsweetened plain yoghurt (or soy)
- 1/2 C of milk (or unsweetened soy) + 1 tbsp.
- 2 large eggs at room temperature
- 1/2 Jalapeño, sliced and deseeded
- 3 tbsp. olive oil
- Pre heat the oven to 425° F / 220° C
- Put an 8″ cast iron skillet in the oven too to pre heat
- In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.
- Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.
- Place on a rack in the middle of the oven and bake from 20-25 min.
Maybe get some Mexican beer to go with it!
Not quite what you’re looking for? How about Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli