Ding Dong Eight Alarm Chili

INGREDIENTS

2 ounces dried ancho chiles, stemmed and seeded
3 large cloves garlic, divided
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 pounds well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 tablespoons vegetable oil, or as needed
1 (28 ounce) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 pounds white onions, chopped
3 large cloves garlic, finely chopped
1 tablespoon dried oregano (preferably Mexican), crumbled
1 fresh serrano or other small green chiles, finely chopped, including seeds, or to taste*
1 (12 ounce) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans, rinsed if canned (optional)
Cubed avocado
Chopped white onion
Shredded Cheddar cheese
Chopped fresh cilantro
Sour cream

NUTRITION INFORMATION

Calories: 620 kcal
Carbohydrates: 32 g
Dietary Fiber: 8 g
Fat: 40 g
Protein: 31 g
Sugars: 10 g

COOKING DIRECTIONS

-Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

-While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

-Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

-Puree anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

-Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile puree and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

-Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

-Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

-Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Yield: 8 servings

Related posts:

1. Real Deal Chili
2. Stove-Top Chicken Enchilada Lasagna
3. Pork Tamales
4. Sweet-and-Sour Chicken Thighs with Carrots
5. Ginger-Sesame Chicken with Bok Choy and Mushrooms

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Posted by Sandy Bloom on Oct 3 2009. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry