Tag: beef

Servings: 6-8
Rating: 5/5

Ingredients

• 2 lb 85% lean ground beef
• 1 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 oz ancho peppers, stems and seeds removed
• 1 ½ cups water
• 28 oz whole tomatoes with juices
• 2 cups water
• 3 oz corn tortilla chips
• 2 chipotle in adobo sauce w/ 1 tsp of adobo sauce
• 1 big onion, finely chopped
• 1 jalapeno, seeded and minced w/ ribs removed
• 6 cloves garlic
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp oregano
• 2 tsp ground coriander
• 2 tsp sugar
• 12 oz lager beer
• 3 – 15 oz cans pinto beans (optional)

Instructions

1. Add oil, finely chopped onions to a large, heavy pot. Cook for 5 minutes. Add minced garlic, and minced jalapeño and cook for another minute. Add to blender.
2. Tear dried ancho peppers into 1” pieces. Add water and microwave for 3 minutes. Add to blender.
3. Add whole tomatoes with juices, water, corn tortilla chips, and chipotle in adobo sauce to blender. Blend until smooth. Really blend well to make sure the pepper skins are unnoticeable in the final chili.
4. Brown ground beef in the large, heavy pot. Add salt and black pepper while browning. Drain ground beef. 
5. Then add chili powder, ground cumin, oregano, ground coriander, sugar, and cayenne pepper. Stir and cook for 30 seconds.
6. Add beer to the ground beef. Bring to simmer and cook off alcohol. Add the contents of the blender to pot. Add drained and rinsed pinto beans if using. Bring to simmer, cover and cook for 60 minutes. Add salt if needed.

Notes

My first attempt at cooling down the five-alarm chili to make it suitable for Lori was still too hot. The recipe above will be my next attempt. I removed the cayenne pepper, added back a jalapeno for flavor, cut way back on the chipotles because the flavor was too dominant, and cut back on the ancho peppers.

Servings: 6-8
Rating: 5/5 (HOT!)

Ingredients

• 2 lb 85% lean ground beef
• 1 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 2 oz ancho peppers
• 1 ½ cups water
• 28 oz whole tomatoes with juices
• 2 cups water
• 2 oz corn tortilla chips
• ¼ cups chipotle in adobo sauce w/ 2 tsp of adobo sauce
• 2 lb onions, finely chopped
• 2 jalapenos, minced
• 6 cloves garlic
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp oregano
• 2 tsp ground coriander
• 2 tsp sugar
• 1 tsp cayenne pepper
• 12 oz lager beer
• 3 – 15 oz cans pinto beans (optional)

Instructions

1. Add oil, finely chopped onions to a large, heavy pot. Cook for 5 minutes. Add minced garlic, and minced jalapeño and cook for another minute. Add to blender.
2. Tear dried ancho peppers into 1” pieces. Add water and microwave for 3 minutes. Add to blender.
3. Add whole tomatoes with juices, water, corn tortilla chips, and chipotle in adobo sauce to blender. Blend until smooth. Really blend well to make sure the pepper skins are unnoticeable in the final chili.
4. Brown ground beef in the large, heavy pot. Add salt and black pepper while browning. Drain ground beef. 
5. Then add chili powder, ground cumin, oregano, ground coriander, sugar, and cayenne pepper. Stir and cook for 30 seconds.
6. Add beer to the ground beef. Bring to simmer and cook off alcohol. Add the contents of the blender to pot. Add drained and rinsed pinto beans if using. Bring to simmer, cover and cook for 60 minutes. Add salt if needed.