Three-Chile Beef Chili
Serving Size: 8
- 2 ancho chiles
- 1 large onion, diced
- 6 Ounce meaty bacon, diced (1 cup)
- 6 cup chicken stock
- 2 cup stout beer
- 2 cup brewed coffee
- 0.5 cup crushed tortilla chips
- 8 cilantro sprigs, coarsely chopped
- kosher salt
- 2 Pound ground beef
- 2 Tbsp canola oil
- 43.5 Ounce canned peeled whole tomatoes, drained
- 2 dried New Mexico chiles
- 3 dried chipotle chiles
- 1 Tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp yellow mustard seeds, toasted
- 1 tsp dried thyme
- 2 whole garlic cloves
- 1 Tbsp minced garlic
- 45 Ounce canned pinto beans, rinsed and drained
- In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
- In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
- Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.
Make Ahead: The chili can be refrigerated for up to 3 days. Serve With Sour cream, grated cheddar and tortilla chips.
Recipe Credit: Tony Maws
Image Credit: Fredrika Stjärne