Food & Wine


5
4
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

2 ancho chiles2 dried New Mexico chiles3 dried chipotle chiles1 Tbsp coriander seeds, toasted1 tsp cumin seeds, toasted1 tsp yellow mustard seeds, toasted1 tsp dried thyme2 whole garlic cloves1 Tbsp minced garlic43 ½ oz canned peeled whole tomatoes, drained 2 Tbsp canola oil2 lb ground beef1 large onion, diced6 oz meaty bacon, diced (1 cup)6 cup chicken stock2 cup stout beer2 cup brewed coffee½ cup crushed tortilla chips8 cilantro sprigs, coarsely chopped kosher salt45 oz canned pinto beans, rinsed and drained

Directions

  1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  2. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  3. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.

Make Ahead: The chili can be refrigerated for up to 3 days. Serve With Sour cream, grated cheddar and tortilla chips.

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Recipe Credit: Tony Maws
Image Credit: Fredrika
Stjärne

Tags: Stew, Main Dish, Dinner, Lunch, Beef, Bacon, Beer

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