Jeff Mauro's Ultimate Steak Chili | The Kitchen

Jeff cooks small chunks of real steak low and slow until it becomes something so much better: Steak so tender, you can eat it with a spoon. #FoodNetwork #JeffMauro #Steak #Chili Watch #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe ▶ https://foodtv.com/3NTEA6B Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! The Ultimate Steak Chili RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 25 min Active: 30 min Yield: 4 to 6 servings Ingredients 4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 teaspoon olive oil 2 tablespoons dried ancho chile powder 1 tablespoon ground cumin 2 teaspoons sweet paprika 1 teaspoon dried Mexican oregano 1 medium yellow onion, diced 3 cloves garlic, minced 4 jalapeños, ribs and seeds removed, diced 1 cup crushed tomatoes 6 cups hot beef stock, or more as needed 2 limes, juiced Cornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for serving Directions Preheat a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. Add the oil to the Dutch oven, then add the beef in two batches to cook until browned on each side, about 5 minutes per batch. Remove the beef to a plate and repeat with the remaining meat. Reduce the heat to medium, then remove the meat and set aside while keeping the rendered fat in the pan. Add the ancho chile powder, cumin, paprika and oregano and bloom in the oil until fragrant, about 1 minute. Add the onions, then season with salt and pepper and sauté until translucent, about 5 minutes. Add the garlic and jalapeños and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and beef stock and return the seared chuck to the pot. Lightly simmer, partially covered, until thick and rich, about 2 hours. Adjust the seasoning if necessary, and if the chili is getting too thick, add more beef stock. Finish with lime juice to taste. Serve with the accompaniments. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Jeff Mauro's Ultimate Steak Chili | The Kitchen | Food Network https://youtu.be/BhlmdOmFa_s