Lean Beef Chili with Zucchini Recipe

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Lean Beef Chili with Zucchini

Contributed by: Melinda

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.

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

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 leav 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

Questions about this recipe?