With three kinds of chiles and another three kinds of chile powder, this hearty red beef chili packs quite the punch.
Directions for: Red Beef Chili
Ingredients
Ingredients and Directions7 Tbsp canola or vegetable
2 lb(s) bottom round beef, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 Tbsp ground cumin
1 (12-oz) bottle dark beer
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tsp habanero, seeded and chopped
1 Thai bird chile, seeded and chopped
jalapeno, seeded and chopped
poblano, seeded and finely chopped
1 Tbsp ancho chile powder
1 Tbsp cascabel chile powder
1 Tbsp chipotle pepper pure
1 Tbsp pasilla chile powder
1 tsp New Mexican chile powder
5 cups homemade chicken stock, canned or low-sodium broth or water
1 (16-oz) can whole tomatoes, drained and pured
2 Tbsp finely chopped semisweet chocolate
2 Tbsp maple syrup, or more as needed
Toasted Cumin Crema (recipe follows)
Toasted Cumin CremaTbsp cumin seeds
cup Mexican crema or creme fraiche
Kosher salt and freshly ground black pepper
Directions
Ingredients and Directions1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
2. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
3. Pure with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
Toasted Cumin Crema1. Place the cumin in a small saut pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
See more: Beef, Dinner, Comfort Food, Hot and Spicy, Main, Tomatoes