Beef Chili With Ancho, Red Beans and Chocolate

READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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