| Cuisine: American | Type: Stew | Serves: 8-10 |
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Source:
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America's Test Kitchen test recipe |
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Attributes:
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Comments:
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In place of the tortilla chips, you may use 2 tablespoons of corn meal or masa harina. Don't add all the chili powder at once, it might make it too hot. Add and adjust to taste. |
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Serving Suggestions:
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Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. Serve with white rice and/or tortilla chips. Good with cornbread. |
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Ingredients:
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2 pounds 85 percent lean ground beef 2 tbs. plus 3 cups water Salt ¾ tsp. baking soda 6 dried ancho chiles (about 1 ¾ ounces), stems and seeds removed, and flesh torn into 1-inch pieces 1 oz. tortilla chips, crushed (1/4 cup) (or masa harina) 2 tbs. ground cumin 1 tbs. paprika 1 tbs. garlic powder 1 tbs. ground coriander 2 tsp. dried oregano 2 tsp. ground pepper 1/2 tsp. dried thyme 1 tbs. vegetable oil 1 onion, chopped fine 3 garlic cloves, minced 1 to 2 tbs. minced canned chipotle chile in adobo sauce 1 (15-ounce) can pinto beans (do not drain) 2 tbs. tomato paste 2 tsp. sugar 2 tbs. cider vinegar |
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Instructions:
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1. Toss beef with 2 tablespoons water, 1 ½ teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes. 2. Place ancho chiles in medium bowl and microwave until fragrant, 1 to 2 minutes, stopping microwave if chiles begin to smoke. Transfer to bowl of food processor and cool. 3. Add corn chips, cumin, paprika, garlic powder, coriander, oregano, pepper, and thyme to food processor with ancho chiles and process until finely ground, about 2 minutes. 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring and breaking up meat with wooden spoon, until beef is browned and fond begins to form on pan bottom, 12 to 14 minutes. Add ancho chili mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes. 5. Add 3 cups water, beans and their liquid, tomato paste, and sugar. Bring to boil, scraping bottom of pan to loosen any browned bits. Reduce heat to medium-low and simmer, partially covered, until meat is tender, 1½ to 2 hours, stirring occasionally to prevent sticking. Let chili stand, uncovered, 10 minutes. Stir in vinegar and season with salt to taste. Serve. (Chili can be made up to 3 days in advance.) |
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Related recipes:
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None |
2015-03-20