Beef Chili with Ancho, Mole, and Cumin
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- 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
- 1 large onion, chopped (about 2 cups)
- 4 large garlic cloves, chopped
- 3 1/2 cups (or more) beef broth, divided
- 1/4 cup pure ancho chile powder
- 1/4 cup Texas-style chili powder blend (such as Gebhardt)
- 2 teaspoons (or more) salt
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons dried oregano, crumbled
- 1 to 2 tablespoons masa (corn tortilla mix)
- 1/4 teaspoon cayenne pepper (optional)
- Warm, freshly cooked or drained canned black beans or pinto beans
- Chopped white, red, or green onions
- Grated cheddar cheese, Monterey Jack cheese, or queso fresco
- Sliced fresh or pickled jalapeño chiles
- Tortilla chips or oyster crackers
Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. (For more information on grinding cumin seeds, see our tip How to Toast and Grind Spices.)
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
Set out garnishes as desired. Ladle chili into bowls and serve.
*Available in the Latin foods section of most supermarkets and at Latin markets.
There's nothing more American than football, chili, and a can of cold beer. Yes, canned beer. Craft-beer connoisseurs are coming around to the idea, because they've discovered that cans lock in freshness even better than bottles. Here are three of our favorite canned artisanal American beers.21st Amendment Brew Free! or Die IPAA San Francisco beer with citrusy flavors, sweet malt, a bitter finish—and an all-American name.Porkslap Pale Ale This New York beer, brewed with chocolate malt and row barley, has hints of ginger spice. Plus, the can sports a cartoon of chest-bumping pigs.Dale's Pale Ale The first hand-canned craft beer in the States, this Lyons, Colorado, brew is a crisp, hoppy pale ale with floral aromas.
- 2 tablespoons olive oil
- 1 ½ cups chopped onions
- 1 cup chopped green pepper (Optional)
- 1 (4 ounce) can chopped green chilies (Optional)
- 8 large garlic cloves, chopped
- 3 pounds cubed beef stew meat
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cinnamon stick
- 1 (28 ounce) can crushed tomatoes in puree
- 1 (14.5 ounce) can beef broth
- 1 (12 fluid ounce) bottle dark beer
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can chili beans
- 2 (1 ounce) squares bittersweet chocolate, chopped
- salt and pepper, to taste
Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
Pour the crushed tomatoes, beef broth, and beer into the pot stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.
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Place beans, 6 tablespoons kosher salt (or 3 tablespoons table salt), and water in a large plastic container or bowl. Allow to soak at room temperature at least 8 hours, or overnight. Drain and rinse soaked beans.
Add dried chiles to a large heavy-bottomed Dutch oven or stockpot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles, place in a small bowl, and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until chiles are pliable and toasted-smelling, about 30 seconds total.
Season short ribs on all sides with salt and pepper. Add oil to Dutch oven and heat over high heat until smoking. Add half of short ribs and brown well on all sides (it may be necessary to brown ribs in 3 batches, depending on size of Dutch oven—do not overcrowd pan), 8 to 12 minutes total, reducing heat if fat begins to smoke excessively or meat begins to burn. Transfer to a large rimmed baking sheet or plate. Repeat with remaining short ribs, browning them in the fat remaining in Dutch oven. Once all short ribs are cooked, transfer all rendered fat into a small bowl and reserve separately. Allow short ribs to cool at room temperature.
Meanwhile, return Dutch oven to medium-high heat and add 1 cup (240ml) chicken broth, using a flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid, and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chiles and liquid to a blender. Add anchovy, Marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate and blend at high speed, scraping down sides as necessary, until a completely smooth purée has formed, about 2 minutes. Set chile purée aside.
Trim meat from short rib bones and hand-chop into rough 1/2-inch to 1/4-inch pieces (finer or larger, as you prefer), reserving bones separately. Add any accumulated meat juices to chile purée.
Heat 4 tablespoons (60ml) rendered beef fat (if necessary, add vegetable oil to reach 4 tablespoons) in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chiles, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chile purée and cook, stirring frequently and scraping bottom of pot, until chile mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, add beans, and cook, with cover slightly ajar, until beans are almost tender, about 1 hour. Add crushed tomatoes and cider vinegar and cook, with cover slightly ajar, until beans and beef are fully tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly submerged (a little protrusion is okay).
Using tongs, remove and discard bay leaves and bones. (At this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili, if desired.) Add vodka (or bourbon), hot sauce, and brown sugar and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.
Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container. Reheat and serve with desired garnishes.
Smoky Beef Chili Mole
This recipe is based on a chili recipe by Bobby Flay and it's a favorite around here. This can also be made in the pressure cooker or a slow cooker. It's great with any of the black beans, Jacob's Cattle or Pinto Bean. Because the pintos and the tepary beans have drastically different cooking times we suggest pre-cooking the tepary beans, but the pintos or Jacob's Cattle can go into the chili dry.
- 1 pound Pinto Beans (dry) or 1 pound black tepary beans (soaked and cooked but still firm.)
- 7 tablespoons canola or vegetable oil
- 2 pounds bottom round beef, cut into 1/2 -inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons ground cumin
- One 12-ounce bottle dark beer
- 1 large onion, finely diced
- 4 cloves garlic, finely chopped
- 1 poblano, seeded and chopped
- 1 tablespoon ancho chile powder
- 2 tablespoons poblano chile powder
- 1 teaspoon Piment d'Ville smoky chili powder
- 5 cups homemade chicken stock, canned low-sodium broth or water
- One 16-ounce can whole tomatoes, drained and pureed
- 2 tablespoons finely chopped semisweet chocolate
- 2 tablespoons Sugar Bob's Smoked Maple Syrup
1. Heat up a large dutch oven with 2 tablespoons of vegetable oil. Season the beef with salt and pepper and brown on all sides and brown on all sides, draining any excess liquid.
2. Add the cumin and chili powders and stif well. Add one bottle of beer (we always use a mexican lager) and cook till the beer is reduced almost completely. Remove the meat from the pan and set aside.
3. In the same pan add the onions and peppers and saute until they are soft. Add the stock, tomatoes and beans. Bring mixture to a boil and then reduce to a simmer, covered for 45 minutes.
4. Add the beef back into the pot and simmer until the beef is tender and the beans are soft (about an hour). If the chili is too liquid remove the lid and return to a boil for 15 minutes.
5. Remove from the heat and stir in the chocolate and the smoked maple syrup. Taste, add salt or pepper as needed.
Beef Chili with Ancho & Mole
It’s the time of year where kitchens are filled with the aroma of slow cooking, hearty soups and stews. In our home, a chili is the prerequisite for an afternoon of football. While this recipe can be garnished for days, I also like to serve it with either a homemade cornbread (useful to use up the leftover corn masa) or some of our favorite corn chips and guacamole. The important lesson with this recipe is to watch your salt—add it in small amounts toward the end of the recipe and remember that the added broth will also lend some salt to the dish.
- Preheat oven to 350°F.
- Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
- Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
- Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
- Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
12 Secrets to a Perfect Chili Recipe
Chili con carne is one of the most straightforward recipes out there. Its name literally means “chile peppers and meat.” While more traditional versions keep it simple with chiles, meat, and maybe a tomato or two, chili is a dish perfect for spice customization and ingredient adaptations. We reviewed all our favorite chili recipes and figured out which spices, ingredients, and techniques make them so delicious.
Spices Should to be Cooked Too
Okay, spices don’t really need to be cooked, but blooming your spices releases more flavor than tossing them into the pot later. You can bloom ground spices by gently heating them in a bit of oil or fat. Don’t let the spices burn as they will taste bitter. You could also add them in with any onions or vegetables you may be sweating in the pot. The goal is to gently heat the spices to unleash their aromatics before adding liquid to the chili recipe.
Use the Correct Oregano
Chili recipes frequently call for “oregano,” but don’t always specify the variety to use. Mexican oregano is the herb you should be using for chili recipes. (Along with any other southwestern or Mexican recipe for that matter.) Mexican oregano is more robust and citrusy than Greek oregano, standing up to the bold, competing flavors in chili recipes like cumin and chile peppers.
Take Things Slow
Chili is not a 30-minute meal. The best recipes require at least an hour of simmering over a flickering flame, especially if you’re using dried beans. Some purists swear that chili should always be eaten the next day. Something about letting the fat solidify in the refrigerator allows all the flavors to infuse together.
Add a Little Chocolate
A couple tablespoons of cocoa powder or baker’s chocolate will add further depth and richness to your chile recipe. If you like Oaxacan-style mole, you will love the flavor cocoa adds to a pot of chili. Start with a tablespoon of cocoa powder for every gallon or so of chili.
Use Broth Instead of Water
If your recipe calls for four or five cups of water, substitute a good soup broth instead. This will significantly improve the flavor of your chili. Concentrated soup base dissolves faster than your average bouillon cube and tastes better, too. Use beef stock base for traditional beef and game chili, chicken stock base for everything poultry, and vegetable stock base for your vegetarian recipes. Note: Use a diluted broth if you intend for it to simmer and reduce so the end result is not too salty.
Thick Meat and High Heat
Ground beef is the most convenient meat to use, and still makes for a good pot of chili. The problem some cooks have is ground beef is hard to caramelize as it releases its juices and stews instead of sears. Some of the best chili recipes call for whole beef steaks, cut into ½ inch cubes. You don’t have to choose expensive cuts of steak, chuck roast, sirloin, and even brisket will make for delicious chili as those cuts need to stew slowly anyway. Sear your meat in batches so you don’t crowd the pan. You want the meat to caramelize, forming a fond on the bottom of the pot. This is the foundation of flavor, which can be deglazed with broth.
Try the Whole Chile Pepper
Chili powder (spelled with an "i") was invented for convenience, and conveniently it’s delicious too. If you have the time, however using whole chile peppers gives you greater control over the flavor and heat of your recipe. To use whole dried chiles remove stem and seeds, rehydrate them in hot water for 15 minutes, puree them in a blender, and add them right to the pot. Whole chiles like ancho, guajillo, chipotle, and pasilla will make an amazing chili. If you prefer powder, you can always customize the heat and flavor with our ground dried chiles like ground guajillo, ground New Mexican, or ground habanero.
A Dash of Tomato Powder
Tomato powder is instant umami flavor. You can use just the right amount of tomato powder you need, instead of having to open a whole can of tomato paste for just a tablespoon. Tomato powder can even also be mixed into your cornbread recipe, making your chili fixings all the more savory.
Use Fresh, Roasted, and Black Garlic
Inspired by many salsa recipes, using both roasted and fresh garlic cloves gives you the best of both worlds. Sweet, mellow, caramelized garlic gives a nice body to a pot of chili. Adding fresh garlic to stew gives a fresh, zesty flavor. If you’d rather skip the peeling and mincing, use original garlic powder or roasted garlic powder. Black garlic takes roasted garlic’s savory elements and runs wild with it. A spoonful of black garlic puree will add deliciously deep flavors reminiscent of chocolate and molasses.
Break Open Your Baking Cabinet
Chile peppers, chili powder, cumin and coriander are the typical spices for a pot of chili. This secret might raise a Texan’s eyebrow, but common baking spices like cinnamon, allspice, cloves, and even a Mexican vanilla bean will add aromatic complexity to the overall flavor profile. This flavor profile is also influenced by many Mexican mole sauce recipes.
Take a Coffee Break
Coffee can add deep richness to chili just like cocoa powder and black garlic do. (This will come as no surprise if you’re already a fan of our Oaxacan Ancho Coffee Rub.) Some cooks swap a cup of beef broth for brewed coffee instead. You could also add a little bit of espresso powder or instant coffee, tasting as you go.
Get Your Smoke On
Add a fireside touch to your pot of chili with our smoky spices and ingredients. Reach for hickory smoke powder or mesquite smoke powder for pure smoky flavor. You can also lean on chipotle peppers for both smokiness and heat.
How Do Spice Experts Like Their Chili?
The Spice house’s staff is full of amazing cooks, many of whom have worked years in professional kitchens. We asked them for their chili-making secrets and favorite ingredients for cooking a good bowl of red.
Secret Ingredients & Technique: Canned chipotle in adobo sauce. It rounds out the acidity of the tomatoes and adds a hearty earthiness to compliment the assortment of veggies and beans.
Charlie, Chief Operating Officer
Spices: Freshly ground cumin is a must. If it's not fresh, then don't bother.
Secret Ingredients & Technique: I like extra hot chili, so I round up all spicy ingredients. I cool it down by piling on lots of fresh fixins' including scallions, cilantro, and sour cream.
Secret Ingredients & Technique: I like to use a mix of hot chorizo and hot Italian sausage for my meats.
Billy, Customer Support
Spices: I like simple flavor, some cumin, coriander, allspice, salt, and fresh tomato, onion, and garlic.
Secret Ingredients & Technique: Fresh chile is key and any will do, I prefer Datil because of its unique flavor. Whole pork and steak cuts (not ground!). "If you know beans about chili, you know chili ain't got no beans."
Chasity, General Manager—Evanston
Secret Ingredients & Technique: Toss stew meat or short ribs in Quebec seasoning and flour, sear then remove, saute onions, add tomatoes, scrape the brown bits, add chili powder and smoked paprika. Add meat back, broth, three kinds of beans, and simmer till it falls apart.
Alex, Operations Manager
Spices: I like guajillo chiles for their brightness. A pinch of Ceylon cinnamon goes in about half-way through the simmer and a tsp or two of natural cocoa powder to finish.
Secret Ingredients & Technique: Fire-roasted tomatoes and beef stock. Develop deeper flavor by browning your meat of choice and make sure to bloom your chili spices in the hot oil before adding your liquid.
Secret Ingredients & Technique: Instead of canned tomatoes, I like to oven roast, peel, and chop fresh tomatoes from my garden. I'll sometimes use tomatillos instead for a more tangy flavor.
Explore Chili Recipes
Some excellent suggestions here for building delicious, complex chili. I’m intrigued with the idea of adding some cocoa and will certainly try it next batch.
The one important consideration I will add, for all who want to rehydrate and blend dried chili is this: strain them! Otherwise you’ll wind up with unappetizing pieces of tough chili skin in your finished dish. I use ancho, pasilla, guajillo and nuevo mexico chilis, probably at least 3 of each, let them rehydrate for hours, blend them with the soaking water (except the dregs), then force the good stuff through a strainer with the back of a large spoon — you’ll see the sludge that’s left.
Absolutely agree that clove, cinnamon, allspice are great additions along with black pepper, garlic, salt, cumin, coriander — don’t forget the onions and celery!
Just loved12 secrets to a perfect chili and the reviews. Gave me some good ideas to improve my chili. I have used some of those ingredients but certainly not all. the Mexican oregano was a new one on me. As was using stock instead of water. In these cooler months ahead I Iove nothing better then a good, hearty, thick and full of flavor chili. Have used your spices for years when I loved in Milwaukee and since moving, I love that you can send them. Can’t cook without them.
Carne Con Chile Rojo (Beef and Red Chile)
I am not sure how many of you also do this, but I like to prepare dishes, like carne con chile, that reminds me of my Dad, who past away in 2007. We had just celebrated Father’s Day and the 4th of July was approaching. Two dates that remind me of my Dad.
Although my Dad was born in Mexico, he was very proud to be living in the United States. And to make it even more wonderful, his birthday was the 4th of July. He loved the fireworks and would say how all of America was celebrating his birthday, lol! I never got tired of hearing that story.
For todays blog post I want to share with you a few special recipes that remind me of my Dad. In particular the carne con chile rojo. The tortillas de harina(flour tortillas), fideo, pico de gallo and rabanitos also remind me of dad for special reasons. Pico de gallo was one of the first fresh salsa’s I learned to prepare. When my parents owned a small taqueria in Houston, I would accompany my Dad at 5 in the morning to “el negocio”, also named “Blanca’s Mexican Food”. My job was to prepare a gallon of fresh pico de gallo for that days tacos. To this day, I find it very relaxing finely chopping all of my ingredients for that bowl of pico de gallo that seems special every time….
Ancho, Beef, and Bean Chili
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Freshly ground ancho chili peppers, beans, and beef, make this a hearty chili with the perfect amount of heat and smoky chili flavor.
2 tbsp olive oil
1½ cup yellow onion (diced)
1 large shallot (diced)
1 jalapeno, seeds removed (diced)
5 cloves garlic (minced)
1.5 lb lean ground beef
2 tsp dried oregano
1 tbsp cumin seeds (ground)
2 tbsp ancho chili powder (about 2 ground ancho chiles)
1 tsp salt
1 tsp pepper
1 28 oz can of whole skinned tomatoes
3½ cups cooked kidney beans
1 cup cooked white beans
2 cups low-sodium chicken broth
In a dutch oven, add olive oil and heat to medium-high heat.
Once heated, add onion, shallot, and jalapeno pepper, cook for about 5-7 minute, until onions become fragrant and slightly translucent.
Add garlic, cook for another 2 minutes.
Add ground beef, cooking for 5-10 minutes, stirring infrequently, allowing the beef to brown.
Add oregano, cumin, ancho chili powder, salt, and pepper.
Stir until spices are thoroughly mixed in, and cook for about 5 more minutes.
In a blender, add 2.5 cups of cooked kidney beans and 2 cups of chicken broth, puree until a smooth paste forms.
Add the canned tomatoes, bean puree, and whole beans to the dutch oven.
Stir until all the ingredients are combined, reduce heat to medium.
If the chili is too runny, continue to let it reduce until it reaches your desired consistency. If it’s too thick, just add additional chicken broth.
Allow to simmer for 5-10 minutes, adding any additional seasoning to taste, then serve.
Watch the video: Dehydrované hovězí chilli s fazolemi. Beef chilli with beans