CHILI — Basics With Babish (edited by Beth)

Updated at: Thu, 17 Aug 2023 08:05:29 GMT

Step 1

1. Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.

Step 2

2. Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.

Step 3

3. Lower the heat and rehydrate the chiles by adding water – just enough water to cover them.

Step 4

4. Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.

Step 5

5. Add the chiles and their soaking liquid to a high-powered blender. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.

Step 6

8. Heat a few tablespoons of vegetable oil in a dutch oven over medium-high heat, until it just starts to give off wisps of smoke.

Step 7

9. Add half of the cubed meat to the dutch oven, turning to brown on all sides. Once browned, remove from pan and set aside. You do not need to brown the rest of the meat.

Step 8

9. Brown the ground beef, and drain any excess fat

Step 9

11. Deglaze the pot with 4 cups of chicken stock. Scrape up the fond from the bottom of the pot to make sure everything is incorporated.

Step 10

12. Add all meat to the pot, followed by 1 ½ cups of homemade chili paste.

Step 11

13. Bring the pot to a simmer. Add cinnamon, allspice, ground coriander, and oregano to taste. Add a few tablespoons of tomato paste (optional).

Step 12

14. Partially cover the pot and simmer until the beef is tender and the soup has thickened, anywhere from 1 ½-3 hours.

Step 13

15. Once the beef is tender, add 2-3 tablespoons of masa harina to thicken the chili. Also add the juice of 2 limes. Stir and let cook for 5 more minutes.

Step 14

16. Serve with shredded cheese and lime wedges, or any garnishes you like!

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