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My chili, adapted from the 1978 chili cook-off award winning chili, Cook's Illustrated chili, Rick Bayless' Chili, and my mother-in-laws goulash.
Ingredients
- 4 lb. chuck, 1/2 inch cubed
- 3 c. water
- 1-2 (to taste) (28 oz.) can crushed tomatoes
- 1 lg. onion, chopped
- little oil
- 6 cloves garlic, chopped or through garlic press
- 1 can chipotles in adobe sauce, chopped
- 10 tbls chili powder (see below)
- salt to taste (smoked salt if you got it)
- 1 (12 oz.) can beer
- .5 tsp cinnamon
- 0-3 tbls masa harina
- couple dashes of liquid smoke
- 4 cans of red kidney/black beans, drained and rinsed
- >>>Garnish
- Sour cream
- Shredded cheddar
- tortilla chips
- sliced avocado
- >>>Chili powder
- 10-12 assorted chili pods, at least half ancho, deseeded and toasted (in a hot oven or hot skillet until fragrant)
- 2 tbls toasted cumin seeds
- 1 tbls dried oregano, preferably Mexican
Directions
- To make chili powder, grind chilis and cumin seeds in a blade coffee grinder till powdered. Add oregano.
- Add meat and onions to pot over high heat. Cook until onions are translucent and meat is browned. Stir frequently so onions don't scorch. (This only works with big batches. If using less meat, sweat onions first in a little oil, then brown meat over medium heat).
- Add garlic, and cook another 30 sec or so until fragrant.
- Add chili powder and cinnamon. Don't mix yet. Let the spices sit on top of the meat, and form paste, about 1-2 min. Stir and cook another 1-2 min until fragrant.
- Add water and tomatoes, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Add chipotles, salt, beer, and liquid smoke. Simmer, uncovered, 50 min.
- Drain and rinse beans. Add. Simmer, uncovered until beans are heated, another 10 min.
- Season, and keep simmering until everything tastes good. Add water if needed.
- If necessary, sparingly thicken with slurry of cold water and masa harina.
- Put some tortilla chips in empty bowl. Cover with chili. Garnish with sour cream, cheddar cheese, and avocado. Serve with more chips.
Tips
- The key aspects of this recipe are:
- The small size of the beef cubes
- The fresh chili powder
- The chipotles
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