My F&W
quick save (...)
Chili with Guajillo and Ancho Chiles and Hominy.
© Con Poulos

Chili with Guajillo and Ancho Chiles and Hominy

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

Butcher Tom Mylan of the Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, smoky anchos and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor.

  1. 8 guajillo chiles
  2. 2 ancho chiles
  3. 1 dried New Mexico chile
  4. 4 cups water
  5. 1 1/2 tablespoons cumin seeds
  6. 2 tablespoons vegetable oil
  7. 2 large onions, coarsely chopped
  8. 8 garlic cloves, minced
  9. 2 pounds ground beef
  10. 1 pound ground pork
  11. 1/2 pound ground lamb
  12. One 28-ounce can hominy
  13. 1/4 cup finely ground cornmeal
  14. Salt and freshly ground black pepper
  1. Break open the chiles and discard the stems and seeds. In a medium saucepan, cover the chiles with the water and bring to a boil. Cover the saucepan and remove from the heat. Let the chiles stand, stirring a few times, until very soft, about 1 hour. Working in batches, puree the chiles with their soaking liquid in a blender.
  2. In a large pot, toast the cumin seeds over moderately high heat until fragrant, about 1 minute. Transfer the cumin seeds to a spice grinder and let cool completely. Grind the cumin seeds to a powder.
  3. In the same pot, heat the oil. Add the onions and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the ground beef, pork and lamb and cook, breaking up the meat into coarse chunks, until starting to brown, about 10 minutes. Add the ground cumin and cook, stirring, for 1 minute. Add the chile puree and simmer over low heat for 1 hour, stirring occasionally.
  4. Stir the hominy and its liquid into the chili. Gradually stir in the cornmeal. Simmer, stirring, until thickened, 5 minutes. Season the chili with salt and pepper and serve.
Make Ahead The chili can be refrigerated for up to 3 days. Reheat gently.

Suggested Pairing

Zinfandel's berry fruit and briary spice make it a natural partner for chili—it's an unpretentious wine for an unpretentious food. California, particularly Sonoma County, is the world's source for great Zinfandel.

You Might Also Like

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.