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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

  1. 2 lb. boneless lean beef short rib meat - do not cut into pieces
  2. 2 poblano chilis, stemmed, seeded and cut into 1/4 x 1/2 inch pieces
  3. 1 large onion, diced
  4. 4-5 cloves garlic, minced
  5. 1 or 2 bay leaves (depending on fresh or dried and what type)
  6. 1 cinnamon stick
  7. 3 Tbl chili powder
  8. 2 tsp ground cumin
  9. 2 tsp ground coriander
  10. 1 bottle beer, any type
  11. 3 cups beef broth
  12. 1 6oz. can tomato paste
  13. Salt & Pepper
  14. Olive Oil
  15. Minced Red Onion
  16. Fresh Cilantro
  17. Grated Cheese

How to make it

  1. Salt & Pepper both sides of beef
  2. Heat a heavy pot. Add oil and brown beef over medium-high heat in batches if necessary
  3. Add onion, peppers and garlic
  4. Add dry spices, bay leave and cinnamon stick - Cook for about 3-5 minutes but do not burn
  5. Add beer, broth and tomato paste and bring to a low boil
  6. Cover pot, reduce heat and simmer beef for about 3 hours over low heat, stirring and turning every 45 minutes to 1 hour
  7. Remove beef and increase heat to medium
  8. Shred beef with two forks and return to pot
  9. Add zucchini and allow to cook about 5 minutes
  10. 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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