World’s Best Chili
Jan 10, 2018 20:38:58 GMT -5
Post by Honoria on Jan 10, 2018 20:38:58 GMT -5
World’s Best Chili
This has got to be the World's Best Chili recipe as far as I'm concerned, made with chuck short ribs and a chili paste made from scratch with dried chiles! Super hearty and delicious!
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Course: Main Course, Soup
Cuisine: American
Servings: 10
Ingredients
Spice Mixture
2 oz New Mexico mild chiles dried
1 oz chipotle chiles dried
1 tbsp cornmeal
1 tbsp oregano dried
1 tbsp cumin ground
1 tbsp cocoa powder
3/4 cup beef broth low sodium
Chili
2 tbsp olive oil
3 lbs chuck short ribs deboned; cut into cubes
1 small red onion diced
4 cloves garlic minced
1/2 habenero seeded and chopped
1/2 jalapeno seeded and chopped
12 oz light beer I used Corona
14 oz fire roasted tomatoes
2 tbsp brown sugar
28 oz red kidney beans rinsed and drained (1 big can)
1/2 tsp salt or to taste
3 1/4 cups beef broth low sodium
1/2 cup Monterey Jack cheese shredded
Instructions
Cut open the dried chilies bag and remove the seeds. Cut the chilies into 1/2" pieces. In a large, dry skillet, toast the chilies over medium-high heat just until barely smoking. Remove the chiles from the heat.
Transfer the toasted chilis to a food processor. Blend on high until a fine powder forms will take anyway from 3 to 5 minutes.
Add the cornmeal, oregano, cumin, cocoa powder, and pulse while slowly adding 3/4 cup of the beef broth until it turns into a paste. Scrape into a separate bowl and set aside.
Heat the olive oil in a large oven safe pot such as a Dutch oven, over medium high heat. Add the beef and brown it, will take about 7 to 10 minutes.
Add the red onion, garlic, habanero, jalapeno pepper and stir. Cook for about 2 minutes, just until the onion softens a bit. Deglaze the pot with the beer then add the fire roasted tomatoes, sugar, kidney beans, spice paste, and the remaining beef broth. Stir well to combine then bring to a boil.
Preheat your oven to 375 F degrees.
Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2 1/2 hours stirring after every hour.
Serve garnished with Monterey Jack cheese.
Recipe Notes
I don't have dried chiles, what can I use instead: You can use a good quality chili powder, but the homemade chili paste is what makes this the best chili recipe.
Can I use any other cut of beef: You can, a sirloin, or a flank steak. I really recommend using this over ground beef as you'll get more flavor and end up with a richer more delicious stew.
Slow cooker option: Follow the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
Instant Pot option: Prepare everything as specified up to and including step 5 in the Instant Pot using the Saute setting, then close the lid and cook on Meat/Stew or Manual at High Pressure for 35 minutes, followed by Natural Release when the time is up. Make sure to open the lid carefully.
Storing leftovers: Cool chili completely then store in an airtight container in the fridge for 3 to 4 days.
Freezing leftovers: Cool the chili then transfer it to an airtight container or individual freezer bags. Free it for 4 to 6 months.
link
This has got to be the World's Best Chili recipe as far as I'm concerned, made with chuck short ribs and a chili paste made from scratch with dried chiles! Super hearty and delicious!
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Course: Main Course, Soup
Cuisine: American
Servings: 10
Ingredients
Spice Mixture
2 oz New Mexico mild chiles dried
1 oz chipotle chiles dried
1 tbsp cornmeal
1 tbsp oregano dried
1 tbsp cumin ground
1 tbsp cocoa powder
3/4 cup beef broth low sodium
Chili
2 tbsp olive oil
3 lbs chuck short ribs deboned; cut into cubes
1 small red onion diced
4 cloves garlic minced
1/2 habenero seeded and chopped
1/2 jalapeno seeded and chopped
12 oz light beer I used Corona
14 oz fire roasted tomatoes
2 tbsp brown sugar
28 oz red kidney beans rinsed and drained (1 big can)
1/2 tsp salt or to taste
3 1/4 cups beef broth low sodium
1/2 cup Monterey Jack cheese shredded
Instructions
Cut open the dried chilies bag and remove the seeds. Cut the chilies into 1/2" pieces. In a large, dry skillet, toast the chilies over medium-high heat just until barely smoking. Remove the chiles from the heat.
Transfer the toasted chilis to a food processor. Blend on high until a fine powder forms will take anyway from 3 to 5 minutes.
Add the cornmeal, oregano, cumin, cocoa powder, and pulse while slowly adding 3/4 cup of the beef broth until it turns into a paste. Scrape into a separate bowl and set aside.
Heat the olive oil in a large oven safe pot such as a Dutch oven, over medium high heat. Add the beef and brown it, will take about 7 to 10 minutes.
Add the red onion, garlic, habanero, jalapeno pepper and stir. Cook for about 2 minutes, just until the onion softens a bit. Deglaze the pot with the beer then add the fire roasted tomatoes, sugar, kidney beans, spice paste, and the remaining beef broth. Stir well to combine then bring to a boil.
Preheat your oven to 375 F degrees.
Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2 1/2 hours stirring after every hour.
Serve garnished with Monterey Jack cheese.
Recipe Notes
I don't have dried chiles, what can I use instead: You can use a good quality chili powder, but the homemade chili paste is what makes this the best chili recipe.
Can I use any other cut of beef: You can, a sirloin, or a flank steak. I really recommend using this over ground beef as you'll get more flavor and end up with a richer more delicious stew.
Slow cooker option: Follow the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
Instant Pot option: Prepare everything as specified up to and including step 5 in the Instant Pot using the Saute setting, then close the lid and cook on Meat/Stew or Manual at High Pressure for 35 minutes, followed by Natural Release when the time is up. Make sure to open the lid carefully.
Storing leftovers: Cool chili completely then store in an airtight container in the fridge for 3 to 4 days.
Freezing leftovers: Cool the chili then transfer it to an airtight container or individual freezer bags. Free it for 4 to 6 months.
link