favorite chili recipe
With those treasures, I would keep it simple
- reconstitute a bunch of the anchos, and extract a puree with a food mill
- saute a generous amount of diced onion
- brown the ground meat, keeping it a bit chunky
- combine meat, onion, crushed garlic, crushed Mexican oregano, ground cumin, ancho puree
- add just enough water or beef stock to simmer
tomatoes, beer, etc optional
salt, pepper, and hot peppers to taste
thicken a bit with masa (tortilla flour) slurry
cooked beans on the side
Our favorite is Chipotle Beef Chili with Lime Crema from epicurious...darn it if I can link the recipe, their server is down, so I'll paraphrase the recipe:
3 pounds ground beef
3 cups chopped onion
6 cloves garlic, crushed
1/2 cup chili powder
Two 14 ounce cans beef broth
1 cup canned crushed tomatoes with puree
1/2 cup stout or dark beer (I use Guinness)
2 Tablespoons minced canned chiptoles in adobo
Two 15 ounce cans black beans, drained
1 1/2 cups sour cream
2 Tablespoons fresh lime juice
1 Tablespoon lime zest
(I always add freshly chopped cilantro)
Heat heavy large pot over high heat. Add beef, saute til cooked through, breaking up beef with spoon, about 10 minutes. Drain off fat and then transfer to large bowl. Add onions and garlic to same pot; saute til onions are tender about 10 minutes. Add chili powder and saute til fragrant, 3 minutes. Add back to pan the beef, broth tomatoes, stout beer and chilies. Cover partially; simmer til chili is thick, stirring often, about 1 hour 10 minutes.
Stir in black beans. Simmer til heated through. Season with salt and pepper to taste.
For Lime Crema:
Whisk sour cream, lime juice and lime zest in small bowl; season with a little salt to taste. Add in the freshly chopped cilantrol.
Spoon chili into bowls and spoon Lime Crema over top.
*Note: I almost always cut this recipe in half because it's just my 2 sons and me--plus you can definitely get away with 1/2 ground beef, 1/2 ground turkey.*
5# ground chuck
1 large Spanish onion, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 large bell pepper chopped (original receipe calls for green, I prefer red)
2 bottled mild banana peppers, chopped
1 cup juice from peppers
*4 cans (14oz} stewed tomatoes
1 large can V8
1 pkg dry onion soup
2 pkgs Chilio mix
4 tsp chili powder (or to taste - I use 2 Tbs)
2 tsp cumin
2 tsp beef boullion
1/2 tsp black and 1/4 tsp red pepper
1 bay leaf
**4 cans beans
pinch basil, parsley and sage
Brown chuck, sweat celery, onion and red pepper - drain (I brown the meat separate from the veggies.) Add everything else except the beans. Bring to boil, reduce heat and simmer 2 hours. Correct seasonings and simmer another hour.
* I use Rotel brand tomatoes. I like a lot of heat so I use the "hot" but start with the regular if you don't like spicy chili. The come in 10-ounce cans so you need to buy 5 cans. You might start with 2 hot and 3 regular's.
** I prefer to add the beans at the very end since they'll get mushy if cooked too long. Ditto with the meat. I use Bush's chili beans.
If you want to add a little extra heat, add a chopped Serrano pepper .
This makes a large batch. If you plan on freezing, don't put in the beans; they don't freeze well. It's better if made a day or two ahead and warmed up.