For this Foto Friday, you can see a picture of my son that was taken about a week ago by the photographer who took my husband's team pictures. She is AMAZING! If you live in the area and need pictures for anything, I would DEFINITELY recommend her.
Anyways, onto the Chili. I saw this chili on Good Morning America this morning. I do not normally watch this show but my son is sick :( so I was rocking him to sleep while watching GMA. Emril made it and let me just say, this Chili is FANTASTIC! It is so different from my other slow cooker chili. I love both so much! And they are both made in my favorite kitchen tool ... the slow cooker! This is obviously super easy and really really delicious. Try both and tell me what you think.
1/4 cup chili powder
2 tablespoons whole cumin seed
1 teaspoon cayenne pepper
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons light or dark brown sugar
4 pounds boneless beef chuck, trimmed and cut into 1 1/2-to-2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 garlic cloves, roughly chopped
2 jalapeno chilies, roughly chopped (or 1 4-ounce can of green chilies)
1 1/2 cups chicken broth
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped cilantro leaves
1/2 cup chopped parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream for garnish
1. Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt. Heat 2 tablespoons of the vegetable oil in a 12- inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6- quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
3. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
4. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the chicken broth, tomato paste, and crushed tomatoes and simmer for 3 minutes.
5. Stir in the chocolate, masa harina, and remaining 11/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
6. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
Note: Leftover chili may thicken up and need to be reheated with a little low sodium broth.
Another Note: If you buy a can of tomoatoe paste and do not know what to do with the rest, wrap it in plastic wrap in a log shape. Freeze and cut off tablespoons as needed for future recipes.