My F&W
quick save (...)
Four-Chile Chili
© Andrew Purcell

Four-Chile Chili

  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

Chili first made its appearance in the early 1800s as "chili con carne." It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish.

  1. 2 tablespoons olive oil
  2. 3 1/2 pounds ground sirloin or chuck
  3. Salt and freshly ground black pepper
  4. 1 large Spanish onion (1 1/2 pounds), coarsely chopped
  5. 8 large garlic cloves, minced
  6. 3 large jalapeño chiles, seeded and minced
  7. 3 tablespoons ancho chile powder
  8. 2 1/2 tablespoons sweet paprika
  9. 1/4 cup tomato paste
  10. Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
  11. 3 cups chicken or beef stock or canned low-sodium broth
  12. Two 19-ounce cans kidney beans, drained and rinsed
  13. 2 chipotle chiles in adobo sauce, seeded and minced
  14. 1 tablespoon dried oregano
  15. Pinch of cinnamon
  16. Coarsely chopped cilantro, for serving
  17. Sour cream, for serving
  1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
  2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
  3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
  4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.
Make Ahead The chili can be refrigerated for up to 4 days and frozen for up to 2 months.
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.