How to Make Beef Chili

Favorite Beef Chili Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
Salt
8 ounces (1 ¼ cups) dried pinto beans, picked over and rinsed
6 dried ancho chiles (1 ¾ ounces), streamed, seeded, and torn into 1 inch pieces
2 – 4 dried arbol chiles, stemmed, halved, and seeded
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoon cocoa
2 ½ cups low sodium chicken broth
2 onions, cut into ¾ inch pieces
3 small jalapeno chiles, stemmed, seeded, and cut into ½ inch pieces
3 tablespoons vegetable oil
4 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons light molasses
3 ½ pounds blade steak, ¾ inch thick, trimmed and cut into ¾ inch pieces
1 (12 ounce) bottle mild lager, such as Budweiser

Procedures:
  • Combine 16 cups water, 3 tablespoons salt, and beans in Dutch oven; bring to boil over high heat. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse well.
  • Adjust over rack to lower middle position and heat oven to 300 degrees. Toast ancho chiles in 12 inch skillet over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to food processor and let cool. Do not wash skillet.
  • Add arbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer chile paste to small bowl. Place onions in now empty processor bowl and pulse until roughly chopped, about 4 pulses. Add jalapeƱos and pulse until consistency of chunky, salsa, about 4 pulses, scraping down bowl as necessary.
  • Heat 1 tablespoon oil in Dutch oven over medium high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about minute. Add chile paste, tomatoes, and molasses; stir until chile paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
  • Meanwhile, pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Heat 1 tablespoon more oil in 12 inch skillet over medium high heat until shimmering. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add half of lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining 1 tablespoon oil, beef, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
  • Cover pot; transfer to oven. Cook until meat and beans are fully tender, 1 ½ to 2 hours. Let chili stand, uncovered, for 10 minutes. Stir well, season with salt to taste, and serve. (chili can be refrigerated for up to 3 days). End.
How to Make Beef Chili

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