BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE RECIPE - (4.1/5)
Provided by margiekyle
Number Of Ingredients 21
Steps:
- 1. Place the dried chiles in a bowl and pour 1 cup of boiling water over them. Let the chiles soak for 10 minutes. Transfer them to a blender and purée until smooth; set aside. 2. In a large heavy-bottomed 6-quart pot or a Dutch oven over medium-high heat, add the pancetta and cook, stirring often, until the fat has rendered and the pancetta is crisp, 4 to 6 minutes. Remove the pancetta and transfer to a bowl. 3. Add the oil and increase the heat to high. Working in two batches, brown the beef, breaking it up using a wooden spoon, 2 to 3 minutes per batch. Remove the meat using a slotted spoon and transfer to the bowl with the pancetta. 4. Reduce the heat to medium high. Add the onions and pepper to the pot. Season with salt and cook, stirring often, until soft, 6 to 8 minutes. Add the garlic, chile powder, oregano, black pepper, cayenne and bay leaf and cook for 2 to 3 minutes, until the pot is very fragrant from the spices. Add the tomato paste and reserved meat and pancetta and cook for an additional 10 minutes. Add the reserved ancho chile purée, brown sugar, beer, beans, crushed tomatoes and chocolate and simmer over medium low heat for 1 hour and 15 minutes to 1½ hours, or until the flavors have melded together. Stir in the vinegar. Taste and adjust the seasoning as necessary. Serve the chili hot with avocado, cilantro, pickled jalapeños, cheddar, onion, lime and sour cream. Make ahead: Chili can be made 2 days ahead, then covered and chilled. Rewarm over low heat.
BEEF CHILI WITH RED BEANS AND CHOCOLATE
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 3 quarts ? 6 to 10 serving
Number Of Ingredients 23
Steps:
- Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
- Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.
- Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.
- This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
- Yield: about 1 cup
BEEF CHILI WITH ANCHO, RED BEANS, AND CHOCOLATE
This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you're a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I've ever made.
Yield serves 6 to 12, makes 3 quarts
Number Of Ingredients 21
Steps:
- Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
- Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar cheese and Saltine crackers.
BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE
I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!
Provided by InMemoryofBrats
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
- Put the chiles in a food processor and pulse until they are powder.
- Cut the beef into large and season with salt and pepper.
- Put beef in large soup pot and add enough water to cover by one inch.
- Place over medium heat and bring to a boil.
- Skim off any foam that rises to the surface.
- Mix in onions, garlic, chipotles, and jalapeño.
- Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
- Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
- Add tomatoes and tomato paste to the pot.
- Simmer for 2 hours.
- As it cooks down you can add more water if necessary (we didn't need to but you may).
- When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
- (I used two forks like I do with pulled pork).
- Stir in beans and corn meal.
- Cover only partially (so the chili doesn't get watery).
- Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
- Before serving, garnish with cheddar.
Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54
GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER
Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.
Provided by Aaron Hutcherson
Categories dinner, lunch, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
- Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
- Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
- Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
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