Four-Chile Chili

Name: Four-Chile Chili
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 3 1/2 lbs ground sirloin or 3 1/2 lbs chuck; salt & freshly ground black pepper; 1 large Spanish onion, coarsely chopped (1 1/2 pounds); 8 large garlic cloves, minced; 3 large jalapeno chiles, seeded and minced; 3 tablespoons dried ancho chile powder; 2 1/2 tablespoons sweet paprika; 1/4 cup tomato paste; 2 (28 ounce) cans peeled Italian tomatoes, coarsely chopped and juices reserved; 3 cups beef stock or 3 cups low sodium chicken broth; 2 (19 ounce) cans kidney beans, drained and rinsed; 2 chipotle chiles in adobo, seeded and minced; 1 tablespoon dried oregano; 1 pinch cinnamon; coarsely chopped fresh cilantro, for serving; sour cream, for serving

Submitted by loveleesmile

"I am a chili SNOB and I really quite like this recipe from Food and Wine."

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Ready In:: 2hrs
Ingredients:: 17
Serves:: 8

ingredients

2 tablespoons olive oil
3 ¹⁄₂ lbs ground sirloin or 3 1/2 lbs chuck
salt & freshly ground black pepper
1 large Spanish onion, coarsely chopped (1 1/2 pounds)
8 large garlic cloves, minced
3 large jalapeno chiles, seeded and minced
3 tablespoons dried ancho chile powder
2 ¹⁄₂ tablespoons sweet paprika
¹⁄₄ cup tomato paste
2 (28 ounce) cans peeled Italian tomatoes, coarsely chopped and juices reserved
3 3 cups beef stock or 3 cups low sodium chicken broth
2 (19 ounce) cans kidney beans, drained and rinsed
2 chipotle chiles in adobo, seeded and minced
1 tablespoon dried oregano
1 pinch cinnamon
coarsely chopped fresh cilantro, for serving
sour cream, for serving

directions

Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.