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Active Fire Time: 2.5 - 3 hours Total Time: 3 hours 30 minutes
Chili is a flavorful dish that brings warmth and comfort, especially in the winter. This recipe is perfect for cozy nights or gatherings with friends and family. It combines rich spices, tender, smoky meat, and a blend of fresh ingredients for a satisfying bowl. This recipe is inspired by Texas-style chili—without beans.
Let´s fire up the H1 for this tasty chili!
Ingredients
Serves 4+
3.3 LB Beef chuck
2 onions
1 complete garlic
Cumin
Cinnamon
Oregano
33 OZ Beef Broth
Olive oil
1 cup of Chile paste
For the chile paste:
6 ancho, pasilla chile
2 -3 arbol chile
2 cups chicken stock
Supplies:
Fruit tree wood chunks like apple or plum tree
Preparation
Step 1:
Fire up the H1 in Classic Grill Mode at 320°F according to the manual instructions or the Masterclass video.
Step 2:
Cut 2 large steaks, 2 or 3 fingers thick, reserve.
Step 3:
Cut the onions in half and wrap the garlic in foil. Place the onions, garlic, and jalapeño in the H1 in the bottom rack position for at least 15 minutes until golden.
Step 4:
Place the chiles in a cast-iron skillet inside the H1 in the middle rack position. Cook it until there are soft and tender. Once they are soft, add the chicken stock, and stir a bit.
Step 5:
Take out of the H1 the onions and jalapeño, dice them, and set them into a pot, with the garlic and the chopped jalapeño.
Combine the chopped meat, cumin, black ground pepper, salt, olive oil, and a cinnamon stick.
Step 6:
Incorporate a wood chunk and set the pot in the bottom rack position. In the middle rack position, place the steaks over the pot. Add some salt and black ground pepper. This will allow us to create indirect heat using the pot under the steaks. All the juices of the meat will fall into the pot.
Leave it there for about 1 hour.
Step 7:
Meanwhile, the meat is in the H1, so prepare the chile paste. In the food processor, add the chiles without their stems and their seed. Incorporate the chicken stock and process.
Step 8:
After 30 minutes of the pot in the H1, stir a bit and add the beef stock and the chile paste. Leave it there for 30 more minutes.
Step 9:
Following 1 hour in the oven, remove the meat from the rack, slice it, and incorporate it into the pot.
Cook it for 1 more hour to reduce the juices and concentrate the flavors.
Step 10:
Once 2. 5 - 3 hours of cooking have passed, remove the pot from the H1. Serve on a plate with sour cream, avocado, and grated cheese. Also, you can serve with nachos, perfect for football season.
Cook's Notes:
When placing the meat on the uncovered pan, you’ll make the most of all the cooking liquids from the meat. The best of both worlds: smoky flavor, but without losing the cooking liquid.
Take advantage of different levels of your H1, setting the pot in the bottom rack position and the meat in the middle one, creates an indirect fire heat system!
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