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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I am a chili SNOB and I really quite like this recipe from Food and Wine. Ingredients:
2 tablespoons olive oil |
3 1/2 lbs ground sirloin or 3 1/2 lbs chuck |
salt & freshly ground black pepper |
1 large spanish onion, coarsely chopped (1 1/2 pounds) |
8 large garlic cloves, minced |
3 large jalapeno chiles, seeded and minced |
3 tablespoons dried ancho chile powder |
2 1/2 tablespoons sweet paprika |
1/4 cup tomato paste |
2 (28 ounce) cans peeled italian tomatoes, coarsely chopped and juices reserved |
3 cups chicken stock or 3 cups beef stock or 3 cups low sodium chicken broth |
2 (19 ounce) cans kidney beans, drained and rinsed |
2 chipotle chiles in adobo, seeded and minced |
1 tablespoon dried oregano |
1 pinch cinnamon |
coarsely chopped fresh cilantro, for serving |
sour cream, for serving |
Directions:
1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.
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