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Recipes Nugget Markets Signature Recipes

Classic Chili

Prep time
20 minutes PT20M
Cook time
2 hours PT2H
Yield
4 servings
Difficulty
1 out of 5 on the difficulty scale
game-day-chili Nugget Markets signature recipes

Our Classic Chili is all the things great chili should be: simple, hearty and stick-to-your-ribs good. This is also a great dish to make ahead of time and freeze for another time.

Ingredients

  • 1 2½-pound Fresh to Market USDA Choice Chuck Roast, in ½-inch cubes
  • ¼ cup chili powder
  • ¼ cup all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon kosher salt
  • 2 tablespoons canola oil
  • 3 12-ounce cans of light beer
  • 1 red onion, small dice
  • 1 tablespoon beef base
  • 2 bay leaves
  • 1 can kidney beans, drained
  • 1 teaspoon Tabasco

Preparation

In a mixing bowl, blend the chili powder, flour, paprika, onion powder, garlic powder, dried thyme and salt. Season the beef with about half of the spice mixture and allow to marinate for at least 30 minutes.

Preheat a large pot or Dutch oven over medium-low heat. Add the canola oil and brown the beef in 3 or 4 separate batches being careful not to crowd the pan. Reserve browned beef in a bowl.

When the last batch of beef is browned, add the beers, making sure to scrape all the brown bits off the bottom of the pan. Add the onion, beef base and bay leaves and bring to a boil. Reduce heat to a simmer and add the reserved beef. Simmer for 2 hours or until the beef is very tender. 

Add the beans, 2 tablespoons of the leftover spice mixture and Tabasco; use more hot sauce if you like it extra spicy. 

Techniques used in this recipe:

dice
dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
simmer (I)
simmer (I): to maintain the temperature of a liquid just below boiling.

Glossary:

bay leaves

Sweet Bay of Laurel is native to the Mediterranean region where it grows to an evergreen tree up to 40-feet high. It is found extensively in the milder climates of North America; the leaf of the California Bay Laurel is long and tapered, bright green in color, and extremely pungent - from two to three time more pungent than that of the European variety.

The uses of Bay are many and varied. Eggs, meats, game, soups, casseroles, and sauce benefit from the judicious use of this herb; use it sparingly, however, for it is dominant by nature.

paprika

The ground, dried pod of a variety of capsicum. Its growth habits are similar to those of the bell pepper to which it is closely related. The bulk of the paprika consumed in the United States is imported from Spain.

Of all the spices, paprika is the most misunderstood because it is thought to be more of a garnish than a seasoning. Paprikas range from mild to smoked or spicy. Smoked paprikas are excellent additions to pot roast and slow-braised meat dishes.

It also looks great sprinkled atop deviled eggs.

Pair with

  • Pale Ale

    American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%

  • Hefeweizen

  • Märzen

    Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%

  • Pilsner

    One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%

  • Light Lager