Beefy Chili
This is a beef-forward chili recipe featuring two kinds of beef and dried ancho peppers!
Equipment
- 1 Heavy sock pot I use my cast iron.
Ingredients
- 2 Dried ancho peppers
- 2 Dried De Arbol
- 2 cups Beef stock
- 1 Onion diced
- 2 Poblano peppers diced
- 5 cloves Garlic minced
- 2 pounds Stew meat, chuck, shank, or brisket cut into small chunks
- 1 pound Ground beef
- 1 15 oz Can whole tomatoes
- 1 cup Coffee
- 3 tbsp Chili Powder
- 2 tbsp Ancho chili powder
- 1 tbsp Dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tbsp Hot sauce
- 1 tbsp Worcestershire
- 1 1/2 tsp Kosher salt
- 1 tsp Fresh ground pepper
Instructions
- Bring the beef stock to a boil, remove from the heat, and add the dried chilies.
- Let the chilies soak for 20 minutes. Then remove the tops and seeds and place them in a food processor. Strain the remaining beef broth, and add about 1/2 cup to the chilies and purée.
- Rub the chopped beef with the salt and pepper.
- Heat the pan over medium-high heat and add about a tablespoon of avocado oil.
- Working in batches brown the beef and remove from the pan.
- When all the beef has been browned and removed, add the onions and peppers. Let cook for about 3 minutes or until the onions become translucent.
- Add the garlic and let cook for one more minute.
- Add all the beef back to the pan along with any juices that have accumulated.
- Add all the seasonings, the chili purée, the remaining beef stock, the can of tomatoes breaking the tomatoes up with your hand, the coffee, and the beans.
- Bring to a boil, reduce the heat to low, place the lid on and simmer stirring occasionally for 2 1/2 hour.
- Remove the lid and let cook with the lid off for 30 minutes to help the chili thicken up.
- Test the beef and beans for doneness and also taste in case it needs more salt or other seasonings.
- Top with your favorite toppings like onion, cheese, sour cream, fritos or corn bread.
Tried this recipe?Let us know how it was!