The Best Chili
TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour 20 min.
YIELD: 8 servings (3-1/2 qt.).
My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director
Ingredients
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3 dried ancho or guajillo chiles
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1 to 2 cups boiling water
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2 tablespoons tomato paste
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3 garlic cloves
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1/4 cup chili powder
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1-1/2 teaspoons smoked paprika
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2 teaspoons ground cumin
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1 pound ground beef
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1-1/2 teaspoons Montreal steak seasoning
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2 pounds beef tri-tip roast, cut into 1/2-inch cubes
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2 teaspoons salt, divided
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2 teaspoons coarsely ground pepper, divided
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2 tablespoons canola oil, divided
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1 large onion, chopped (about 2 cups)
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1 poblano pepper, seeded and chopped
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1 teaspoon dried oregano
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1-1/2 teaspoons crushed red pepper flakes
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3 cups beef stock
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1 bottle (12 ounces) beer
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2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
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1 can (16 ounces) kidney beans, drained
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3 tablespoons masa harina
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Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion, sliced jalapenos, cilantro and corn chips
Directions
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1.
Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth.
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2.
In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain.
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3.
Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.
Nutrition Facts
1-3/4 cups: 473 calories, 20g fat (6g saturated fat), 103mg cholesterol, 1554mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 41g protein.
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