Recipe by Chef Aaron Pilkington
I like this chili because its easy, and its tasty. Plain and simple. I use it in my restaurant and everyone seems to enjoy it. Give it a shot. It's dirt simple. Yes I use White Wine. No I am not a crack pot. Also. I get a lot of comments on the heat....both ways. Some people love it, some don't. It's the chipotle that do it. I gave close to the same ratio that I use, but you can use more or less or not at all.
- 2 lbs ground beef
- 2 cups diced onions
- 2 tablespoons mince garlic
- 1 cup dry white wine
- 1⁄4 cup chili powder
- 3 tablespoons cumin
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 2 tablespoons beef base, paste
- 2 (12 ounce) cans diced tomatoes with juice
- 1 (8 ounce) can diced green chilies
- 1 (4 ounce) can chipotle chiles in adobo
- 3⁄4 cup Fritos corn chips, pulverized
- 2 cups water
- 2 cups shredded cheddar cheese
- 1 cup minced red onion
Directions See How It's Made
- Sear the beef on very high heat in your largest wide pot, or a seperate skillet. Stir every 2 minutes or so. You want brown crust, not just for the beef to turn that dull grayish brown.
- When the beef is almost cooked through. Kill the heat and find something to prop the pan up on a tilt. Rake the beef to the top side and allow all the fat to run to the bottom. Remove it.
- Return to high heat and add your garlic and your onions. Allow to sweat and become fragrant.
- Add the wine to the pot, along with all of your salt and spices.
- Bring to a rapid boil, then lower the heat to a medium. Add in the beef base.
- After about 15 minutes, add the tomato product and all of your chiles, followed by the water. This will give you a little room to simmer for a while without the chili being so thick that it wants to burn on the bottom. Simmer for 30 minutes.
- Add your pulverized frito chips and simmer for 20 minutes.
- Let stand for 20 minutes with no heat.
- Garnish with shredded cheddar, and minced red onion.
- Serve with warm tortillas, or more corn chips.