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Lean Beef Chili with Zucchini
I use boneless short rib meat which is available at the markets where I
shop. Leave in large pieces (steaks or strips) for best results.
It is beautifully marbled and has very little fat therefore produces a
wonderful shredded beef result. You could use a chuck roast, but you
should cut it apart and remove any visible pieces of fat.
This is a thin chili sauce similar to a soup, but you could thicken it if
you prefer.
What you need
- 2 lb. boneless lean beef short rib meat - do not cut into pieces
- 2 poblano chilis, stemmed, seeded and cut into 1/4 x 1/2 inch pieces
- 1 large onion, diced
- 4-5 cloves garlic, minced
- 1 or 2 bay leaves (depending on fresh or dried and what type)
- 1 cinnamon stick
- 3 Tbl chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 bottle beer, any type
- 3 cups beef broth
- 1 6oz. can tomato paste
- Salt & Pepper
- Olive Oil
- Minced Red Onion
- Fresh Cilantro
- Grated Cheese
How to make it
- Salt & Pepper both sides of beef
- Heat a heavy pot. Add oil and brown beef over medium-high heat in
batches if necessary
- Add onion, peppers and garlic
- Add dry spices, bay leave and cinnamon stick - Cook for about 3-5
minutes but do not burn
- Add beer, broth and tomato paste and bring to a low boil
- Cover pot, reduce heat and simmer beef for about 3 hours over low heat, stirring and turning every 45 minutes
to 1 hour
- Remove beef and increase heat to medium
- Shred beef with two forks and return to pot
- Add zucchini and allow to cook about 5 minutes
- Turn off heat, cover and let stand at least 20-30 minutes before
serving
Serve with red onion, cilantro and cheese as garnishes
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