Ingredients: |
Ingredients: 2 oz dried ancho chiles (4 large), remove stem and seeds
6 large garlic cloves, 3 finely chopped
1 tbsp. salt or to taste
1-1/2 tbsp. ground cumin
1-1/2 tbsp. chili powder (not pure chile)
4 lb. well-marbled beef brisket or boneless chuck; trimmed and cut 1-1/2" to 2" pieces
3 - 4 tbsp. vegetable oil
1 can whole tomatoes in juice (28-32 oz)
1/4 c. canned chipotle chiles in adobo
1-1/2 lb. white onions, chopped (4 cups)
1 tbsp. dried oregano (preferably Mexican), crumbled
1-4 fresh serrano or other small green chiles finely chopped including seeds (1 is fine for most; 4 is the 5-alarm version)
1 (12 oz) bottle beer (not dark)
2 c. water
2-1/2 c. cooked pinto beans (optional, 30 oz.), rinse if canned
Accompaniments: cubed avocados, chopped white onions & cilantro, shredded Cheddar, sour cream
|
Directions: |
Directions:Soak ancho chiles in hot water until soft; drain well. Mince & mash 1 whole garlic clove to a paste with 1/2 tbsp. salt, 1/2 tbsp. cumin & 1/2 tbsp chili powder. Pat beef dry and coat with spice mixture. Heat 2 tbsp oil over moderately high heat until hot but not smoking. Brown beef 3-4 without crowding turn occasionally, 5 minutes per batch. Lower heat as needed so spice mixture don't burn. Transfer beef as browned to a bowl; do not clean pot.
Puree anchos in blender with tomatoes w/ juice, chipotles in adobo, cilantro, remaining 2 garlic cloves and 1/2 tbsp salt until smooth.
Add enough oil to fat in pot to total 3 tbs. Over moderate heat add onions, chopped garlic, stirring with brown bits from beef until soft. Add oregano, remaining cumin, chili powder and cook/stir about 2 minutes. Add chile puree, chopped serrano and simmer , 5 minutes. Stir in beer, water, beef with juices and simmer, partially covered. Stir occasionally to make sure chili is not scorching, 2 hrs. Taste sauce, add more serano if desired, simmer covered until beef is tender and sauce thickened. If sauce becomes thick before meat is tender, add water as needed.
Coarsely shred meat in pot with forks. Cook chili completely uncovered. Chill covered 1-2 days to allow flavors to develop. Reheat over low heat partially covered, stirring occasionally until hot, 30 minutes. Add beans and simmer, 5 minutes. |
This recipe for FIVE-ALARM CHILI is from