HOT CHILI RECIPE

Name: HOT CHILI RECIPE
Cuisine: Mexican, Latin American
Ingredients: 1-2 ancho chiles; 1-2 cascabel chiles; 2-3 guajillo chiles; 2-3 chipotle chiles; 2 tbsp masa harina; 1 tbsp cocoa powder; 2 tsp ground oregano; 1 tsp ground cumin; 2-3 oz of chicken stock; 2 lb. ground beef; 2 tbsp olive oil; green pepper (1 large or 2 small); 1 spanish onion; 3-5 jalapeño peppers; 1-2 habanero peppers; 3-5 cloves of garlic; 2 15 oz cans (or 1 30oz. can) of dark kidney beans; 2 32 oz containers of low-sodium chicken stock (or 64 oz. homemade chicken stock); Salt, to taste; pepper, to taste; brown sugar, as needed; masa harina as needed; Sharp cheddar cheese (garnish); Green Onion (garnish)

13 steps

A recipe from a friend. I don't do spicy, but they swore by it.

Updated at: Thu, 17 Aug 2023 09:48:22 GMT

Ingredients

8 servings

Chili Paste Ingredients:

2 Tbspmasa harina

1 Tbspcocoa powder

2 tspground oregano

1 tspground cumin

2 ozchicken stock

Other Ingredients:

2 lbground beef

2 Tbspolive oil

3 clovesgarlic

2 x 15 ozdark kidney beans

cans

2 x 32 ozlow-sodium chicken stock

containers, or 64 oz homemade chicken stock

Instructions

Step 1

Chili Paste: Tear dried chiles into roughly 1-inch pieces. Toast over medium heat until fragrant.

Step 2

Transfer to a spice grinder and grind into a fine powder.

Step 3

In a bowl, thoroughly combine chili powder with masa harina, cocoa powder, oregano and cumin.

Step 4

Stir in enough chicken stock to form a paste, and set aside.

Step 5

Chili: Brown the ground beef in a chili pot over medium heat. Drain fat and set aside.

Step 6

Mince garlic. Dice onion, green pepper, jalapeños and habaneros.

Step 7

Deglaze pot with olive oil and add garlic and onions to the pan. Sweat until fragrant, and add green pepper, jalapeños and habaneros. Sweat.

Step 8

Re-add ground beef, and add rinsed kidney beans, chili paste, and enough chicken stock to fill the pan.

Step 9

Stir until chili paste is evenly distributed. Bring to a boil, then lower to medium-low heat. Simmer for as long as you can stand, skimming fat off the top as you go.

Step 10

If the chili isn’t thickening the way you want it to, sprinkle in ½ tbsp. masa harina at a time and stir until it reaches the desired thickness).

Step 11

When the desired consistency is reached, season with salt and pepper. Use ½ tbsp of brown sugar at a time to cut acidity if necessary.

Step 12

Serve with sharp cheddar cheese and sliced green onion.

Notes

Step 13

If you aren't lucky enough to have access to dried chiles, you can substitute store-bought chili powder in the chili paste, but you will need to add significantly more heat to make up for the absence of the guajillos and chipotles. I'd also advise cutting the chicken stock with some beef bone broth to replace some of the depth of flavor. If you like tomatoes in your chili, add 3-4 chopped roma tomatoes in with the peppers.