California Fiesta Ranchero Chili

"As a resident of California, my inspiration for “ California Fiesta Ranchero Chili” stems from California Ranching, a large and diverse livestock industry and leading producer of beef cattle of which Chuck Steak is a perfect addition. A “fiesta” of roasted vegetables pays tribute to California’s rich agriculture - producing half of all fruits and vegetables grown in the U.S. with local growers and farmers markets all over the state. California grown oranges in the broth add brightness and acidic balance. The best known California cheese Monterey Jack is a delicious garnish in this recipe."

Prep Time

20 minutes

Cook Time

1 hour

Paired With

Merlot

Main Protein

Beef

Ingredients

IngredientQuantity
Olive oil 1/4 cup, 1 cup, 1, 1 cup, 1/2 cup, 1 tsp, 1/4 tsp, 1 lb, 6 cloves, 28 oz, 2 cups, 1/4 cup, 2 tsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp, 1 tsp, 1 tsp, 15 oz, 15 oz, 1/4 cup, 1/2 cup, 1/2 cup, 1/4 cup, 1
Mixed colored bell peppers
Poblano Pepper
Yellow Onion
Carrots
salt
Ground Pepper
Chuck Steak
Garlic
Canned Whole Tomatoes
Beef Broth
Fresh Orange Juice
Brown Sugar
Worcestershire Sauce
Chili Powder
Ground Cumin
Sweet Paprika
Cinnamon
Cocoa Powder
Canned Pinto Beans
Canned Black Beans
Cilantro
Grated Monterey Jack Cheese
Sour Cream
Pickled Onions
Jalapeno Pepper

Directions

1) Pre-heat oven to 400 degrees F.

2) Dice bell peppers, poblano pepper, onion and carrots and toss with 2 Tbsp olive oil 1/2 tsp salt and pepper and spread evenly 2 baking sheets and roast for 20 minutes. Set aside.

3) Trim Chuck Steak and cut into 1 inch pieces. In a skillet heat 2 Tbsp olive oil over medium high heat, add beef and cook until browned. Transfer beef to Dutch Oven or stock pot.

4) Add remaining 1/2 tsp salt, garlic, minced, tomatoes crushed with hand, beef broth, orange juice, brown sugar, Worcestershire sauce, chili powder, cumin, paprika, cayenne pepper, cinnamon, and cocoa powder and bring then reduce heat and simmer uncovered 10 minutes.

5)  Add roasted vegetables and drained beans then simmer uncovered 30-40 minutes or until chili thickens.

6) Garnish with cilantro, cheese, sour cream, pickled onions and thinly sliced jalapeno pepper.