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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chili first made its appearance in the early 1800s as chili con carne. It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish. Ingredients:
2 tablespoons olive oil |
3 1/2 pounds ground sirloin or chuck |
salt and freshly ground black pepper |
1 large spanish onion (1 1/2 pounds), coarsely chopped |
8 large garlic cloves, minced |
3 large jalapeño chiles, seeded and minced |
3 tablespoons ancho chile powder |
2 1/2 tablespoons sweet paprika |
1/4 cup tomato paste |
two 28-ounce cans peeled italian tomatoes, coarsely chopped and juices reserved |
3 cups chicken or beef stock or canned low-sodium broth |
two 19-ounce cans kidney beans, drained and rinsed |
2 chipotle chiles in adobo sauce, seeded and minced |
1 tablespoon dried oregano |
pinch of cinnamon |
coarsely chopped 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.
5. Make Ahead: The chili can be refrigerated for up to 4 days and frozen for up to 2 months.
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