Chunky Beef Posole Chili
Submitted by marcia1909
Chunky beef posole chili built on tender chunks of browned beef shoulder with jalapeno, cumin, and tomatoes, thickened with grits for a corn-rich body. Topped with cilantro, scallions, sour cream, and tortilla.
YIELD
8 servingsPREP
10 minCOOK
1½ hrsREADY
1¾ hrsThis is a chili for people who want to bite into actual chunks of beef, not ground meat. Shoulder, cut into pieces and browned hard, gives the dish real heft and a deep, roasty base.
Browning is everything here. You sear the beef in a single layer until well-crusted, then caramelize the onions and jalapeno before the meat goes back in, building layers of flavor before any liquid hits the pot.
The posole nod comes from grits, stirred in along with cumin, garlic, tomatoes, and water. As the chili simmers low for over an hour, the corn grits dissolve and thicken the broth, lending a subtle sweet-corn note and a silky body.
By the end the beef is fork-tender and the chili rich and thick.
Pile on the garnishes: cilantro, scallions, a dollop of sour cream, and crumbled tortilla for crunch.
Pro Tips
- Brown the beef in a single layer without crowding, as the recipe says; a good crust is the foundation of the flavor.
- Let the onions caramelize to golden before returning the meat, for a sweeter, deeper base.
- Stir occasionally as it simmers; the grits can settle and stick as they thicken the chili.
Variations
- Add a can of hominy for a chili closer to traditional posole.
- Swap the beef shoulder for pork shoulder, the classic posole meat.
- Adjust the heat with extra jalapeno or a pinch of cayenne, and finish with a squeeze of lime.
Ingredients
Directions
Season the meat with salt and pepper and sauté in one layer in the oil until well browned.
Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden.
Add the meat when the onion has begun to car amelize, sprinkle with the cumin, stir in the garlic, tomatoes, grits, and water.
Bring to the boil, reduce to a simmer and allow to cook gentl y until tender about 1¼ hours.
Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled.
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