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 #ChiliWatch #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe https://foodtv.com/3NTEA6BSubscribe to Food Network http://foodtv.com/YouTubeTalented 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 ChiliRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 2 hr 25 minActive: 30 minYield: 4 to 6 servingsIngredients4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch piecesKosher salt and freshly ground black pepper1 teaspoon olive oil2 tablespoons dried ancho chile powder1 tablespoon ground cumin2 teaspoons sweet paprika1 teaspoon dried Mexican oregano1 medium yellow onion, diced3 cloves garlic, minced4 jalapeos, ribs and seeds removed, diced1 cup crushed tomatoes6 cups hot beef stock, or more as needed2 limes, juicedCornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for servingDirectionsPreheat 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 saut until translucent, about 5 minutes. Add the garlic and jalapeos and saut 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/FoodNetworkJeff Mauro's Ultimate Steak Chili | The Kitchen | Food Networkhttps://youtu.be/BhlmdOmFa_s
