The
Best Ever Chili Recipe
Ingredients
:
3
dried ancho or guajillo chiles
1
to 2 cups boiling water
2
tablespoons tomato paste
3
garlic cloves
1/4
cup chili powder
1-1/2
teaspoons smoked paprika
2
teaspoons ground cumin
1
pound ground beef
1-1/2
teaspoons Montreal steak seasoning
2
pounds beef tri-tip roast, cut into 1/2-inch cubes
2
teaspoons salt, divided
2
teaspoons coarsely ground pepper, divided
2
tablespoons canola oil, divided
1
large onion, chopped (about 2 cups)
1
poblano pepper, seeded and chopped
1
teaspoon dried oregano
1-1/2
teaspoons crushed red pepper flakes
3
cups beef stock
1
bottle (12 ounces) beer
2
cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1
can (16 ounces) kidney beans, drained
3
tablespoons masa harina
American
cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn
chips, optional
Combine
chiles and enough boiling water to cover; let stand until softened, about 15
minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and
seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth.
In
a small skillet, toast chili powder, paprika and cumin over medium heat until
aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir
ground beef and steak seasoning over medium-high heat until beef is no longer
pink, about 5 minutes; remove and drain.
Sprinkle
steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown
beef in batches in 1 tablespoon oil over medium-high heat; remove and set
aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until
tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add
the cooked meats along with stock, beer, tomatoes, beans, remaining salt and
pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat
to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired
toppings.
Freeze
option: Freeze cooled chili in freezer containers. To use, partially thaw in
refrigerator overnight. Heat through in a saucepan, stirring occasionally; add
a little broth or water if necessary.