Chili de Arbol Chili
It's chili season. The Superbowl is on Sunday, and whether you're getting rain, snow, sleet or hail, it's been a good couple of weeks to stay inside and eat (unless you live in California and we hate you anyways).
Spicy and smoky, this is a delicious go-to chili recipe. I put a big pot
on the stove early in the weekend, and everyone eats for a few days. We've even got left overs for when it's still freezing in May.
Chili de Arbol Chilimakes about 10 bowls
1.5 pounds ground beef
2 medium onions (diced)
6 cloves garlic (minced)
1 6 oz. can tomato paste
1 tablespoon cumin
1 teaspoon ground cayenne
1 teaspoon coriander
1/2 teaspoon dried jalapeno pepper flakes
1 teaspoon smoky paprika
1/4 teaspoon cinnamon
1 bay leaf
25 dried chili de arbol (stems and seeds removed)
3 cups hot water
1 large can crushed tomatoes
1/4 cup flour
1 can red kidney beans
1 can black beans
1 can hot green hatch chilies
1 1/2 cup frozen corn
1 quart low sodium broth (I used homemade smoky turkey broth)
s&p
olive oil
Start by prepping the chilis de arbol. Remove most of
the seeds from the chilies by cracking them in half. Char the chilies
for 3-4 minutes in a dry saute pan. Cover with 3 cups of boiling water
and let sit for 30 minutes. Puree in a food processor and set aside.
In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
Add 1 tbsp of oil to the beef fat and remaining beef bits. Add both onions, cumin, cayenne, coriander, jalapeno flakes, smoky paprika, bay leaf, salt and pepper. Saute for 5 minutes. Add garlic and saute for 3 minutes. Add tomato paste and stir in. Let cook for 3 minutes. Add can of crushed tomatoes and some more salt and pepper. Stir in 1/4 cup of flour to thicken, and bring to a simmer.
Add chili de arbol puree/liquid and stir in. Bring back to a simmer. Add ground beef, corn, kidney and black beans, and chilies. Bring to a simmer. Add turkey, beef or chicken broth, salt and pepper. Bring to a simmer and let cook for 30 minutes. Serve with shredded cheese, cilantro and diced onion.
In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
Add 1 tbsp of oil to the beef fat and remaining beef bits. Add both onions, cumin, cayenne, coriander, jalapeno flakes, smoky paprika, bay leaf, salt and pepper. Saute for 5 minutes. Add garlic and saute for 3 minutes. Add tomato paste and stir in. Let cook for 3 minutes. Add can of crushed tomatoes and some more salt and pepper. Stir in 1/4 cup of flour to thicken, and bring to a simmer.
Add chili de arbol puree/liquid and stir in. Bring back to a simmer. Add ground beef, corn, kidney and black beans, and chilies. Bring to a simmer. Add turkey, beef or chicken broth, salt and pepper. Bring to a simmer and let cook for 30 minutes. Serve with shredded cheese, cilantro and diced onion.
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