Recipe by ~In*Memory*of*Brats~
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!
Top Review by Jmommy209
Maybe I'm more adventurous than most of the other reviewers, but I LOVE this chili. It has been the only recipe I've used for the past couple of years, because it is so good. I have noticed that if I don't follow the recipe correctly, it doesn't turn out as well, and I must admit to leaving out the adobos because it is too spicy for us otherwise (perhaps that makes the difference between my opinion and the others?) Thanks for posting it, now I don't have to worry about losing my copy.
- 2 ancho chilies, seeded and hand torn into pieces (I used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (I used powdered because we couldn't find them in the store)
- 3 lbs beef shoulder (I used a black angus london broil)
- sea salt (I used kosher) or kosher salt (I used kosher)
- fresh ground black pepper
- 2 onions, diced (I used one very large Vidalia)
- 10 garlic cloves, halved
- 3 canned chipotle chiles in adobo, chopped (I used Louisiana Chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (I used Louisiana Chipotle sauce since we did not have the peppers in adobo)
- 1 jalapeno, seeded and chopped
- 2 tablespoons chili powder
- 2 tablespoons coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 (28 ounce) can whole canned tomatoes
- 2 tablespoons tomato paste
- 2 (15 1/2 ounce) cans kidney beans, drained
- 1⁄4 cup cornmeal
- 1 tablespoon unsweetened chocolate
- 3 cups shredded cheddar cheese (to garnish)
Directions See How It's Made
- 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.