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Oct 12, 2016 By Shereen Pavlides for The 3 min read

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Shereen Pavlides

Spicy Ancho Steak Chili topped with cilantro.

Shereen Pavlides

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Dave Garrett

Shereen Pavlides takes a bite of Spicy Ancho Steak Chili.

Dave Garrett

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Spicy Ancho Steak Chili.

Spicy ancho steak chili

Grinding your own meat is easier than you think. You can prepare the steak using a food processor or food grinder attachment fitted for a kitchen aid stand mixer, I’ve included instructions below. Either one works great.

2 pounds chuck flat iron steak, well chilled

3 tablespoons canola oil

1 large spanish onion, diced (about 2 cups)

kosher salt/fresh finely ground black pepper

6 garlic cloves, minced

3 tablespoons dried ground ancho chili pepper

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1/2 to 3/4 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1 (28 ounce) can fire roasted whole tomatoes (I used Muir Glen Organic)

1 (28 ounce) can fire roasted crushed tomatoes (I used Muir Glen Organic)

2 (15.5 ounce) cans small red beans, drained, rinsed (Goya preferred)

1 to 2 limes, cut into wedges, to garnish

2/3 cups chopped cilantro, to garnish

Adjust oven rack to lower second position and heat oven to 325 degrees F.

FOR THE STEAK

If using a food processor: Cut steak into 1/2-inch dice. Place diced meat onto a wax paper lined, quarter sheet pan and place into the freezer to chill, about 10 minutes.

(Don’t freeze the meat, it just needs to be very cold.) Place chilled meat into a food processor fitted with the steel blade. Pulse chop 20 to 25 times until finely ground; the texture will resemble ground beef. Set aside.

If using a food grinder: Cut steak into 1-inch long strips. Fine grind the meat strips on medium speed (No. 4 or 5 on a Kitchenaid stand mixer) into a bowl, placed under the grinder. (I used a food grinder attachment for the Kitchenaid stand mixer). Set aside.

Heat 5 1/2-quart heavy bottomed dutch oven over medium heat. Add oil, when the oil is heated and shimmers, add onions and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add ground steak. Increase heat to high. Saute until the steak is evenly browned, 5 to 6 minutes. Degrease the pot by venting the lid and draining the excess fat and moisture. Return the pot to medium heat. Season the meat with 3 teaspoons salt and 1/2 teaspoon pepper. Stir in the spices to evenly coat the meat, about 1 minute.

Using your hands, crush the whole tomatoes, and place into the pot along with their juices. Add crushed tomatoes, beans and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well until combined. Bring to a gentle boil over medium heat. Remove from the heat. Cover. Place pot into the oven and cook until the meat is very tender, about 1 hour, 20 minutes. Remove. Taste for seasoning (careful, itÄ¢¹½ÊÓƵ hot!). Season to taste.

Divide among bowls. Sprinkle cilantro over the top. Garnish each bowl with a lime wedge for squeezing.

Serves: 6-8