Prep 1 hr
Cook 1 hr
I am a chili SNOB and I really quite like this recipe from Food and Wine.
- 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) canspeeled Italian tomatoes, coarsely chopped and juices reserved
- 3 cups chicken stock or 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
- 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.