Three Chili Chunky Beef Chili


Okay, I'm back. It's been a really long time since I've posted. Christmas, my birthday, New Years, trip to Ohio, trip to London and Dublin. Yes, it's been a LOT since the the last time I posted. Too much. I'm ready to hang out in San Francisco for a while. 

I'll be posting about my adventures in London and Dublin, but first wanted to share an awesome recipe I made before leaving.

I hope this ingredient heavy recipe doesn't frighten you away. It's one of the best chili recipes out there. I used lots of inspiration from a Food52 favorite by the blogger behind lastnightsdinner. Chunks of beef replace ground beef, and deep flavors come from toasted chilies, espresso powder and Porter. If you've got a lazy Sunday and some time, consider making this. It's so yummy.

Three Chili Chunky Beef Chili
makes 1 big pot
prep time: 45 - 60 mins; cook time: 3 - 4 hours

2 dried ancho/guajillo chiles
4 dried chili de arbol
2 cups boiling water
1 poblano chili (charred)
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chipotle powder or 1 tsp chipotle flakes
1/4 tsp cinnamon
1 tbsp espresso powder
1 tbsp olive oil
2 - 2 1/2 lbs London Broil (fat trimmed, cut into bite sized cubes)
1 yellow onion (diced)
4 cloves garlic (minced)
1 tbsp oregano
2 tbsp tomato paste
1 15 oz. can white kidney beans (drained)
1 15 oz. can red kidney beans (drained)
1 28 oz. can diced fire roasted tomatoes (with juice)
2 cups low sodium broth (beef or chicken)
1 cup stout (whatever kind you have)
1/2 cup crushed tortilla chips
salt and pepper

Step 1: Make the Chili Puree
Start with the chilies. First, put the poblano pepper on a gas flame on your stove top, turning with tongs when each side has charred.  Alternatively, put under the broiler, turning with tongs when each side is charred. Remove from heat to a plastic bag and let steam for 5 minutes. Remove stem and transfer to a blender

Now for the dried chilies. Heat a pan over medium-high heat. Add the dried chilies to a dry pan and let warm and brown for about 2 minutes per side. Remove from heat, cut off stem, and cover with 2 cups of boiling water in a bowl. Let soak for 5 minutes. Add liquid and chilies to the blender. 

Add cumin, coriander, chipotle powder, cinnamon and espresso powder to the blender. Puree until smooth, no clumps. Set aside. 

Step 2: Brown the Meat

On to the meat. Heat a large soup pot or Dutch oven over medium high heat. Add a tbsp of olive oil and drop in about 1/3 of the beef cubes with a pinch of salt. Let each side sear for about 2 minutes, until brown. Remove to a plate. Repeat process 3 times. The point is to not crowd the pot so the beef can brown up. 

Step 3: Finish the Chili

Lower heat to medium. If your pan is caked in bits from the meat, it's fine. Deglaze quickly with a splash of that Porter. Add onions, garlic, oregano salt and pepper. Let cook until soft, about 5 minutes. Add tomato paste and let cook for another 3 minutes. Add the meat and any juices accumulating on the plate back to the pot.

Now dump everything else in aside from the tortilla chips. Add the drained kidney beans, diced can of tomatoes with their juices, chicken/beef stock, porter and a good pinch of salt and pepper. 

Cover and bring to a low simmer. Let cook for 3-4 hours over low heat, just barely simmering. Taste the meat after 3 hours to see if it is super tender. Mine needed about 3 1/2 hours to be perfect. Add the crushed tortilla chips 20 minutes before serving.


Step 4: Serve the Chili

Serve the chili with your favorite toppings. We used fat free Greek Yogurt, green onion and cilantro! 

 

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