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!
- 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)
- 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.