A robust and flavorful chili made with a variety of chilies, tender beef, and a rich, aromatic broth.
225 minutes
A robust and flavorful chili made with a variety of chilies, tender beef, and a rich, aromatic broth.
Sweet Fresh Dried Chilies (Costeño, New Mexico, Or Choricero), stems and seeds removed
each
Hot Dried Chilies (Arbol Or Cascabel), stems and seeds removed
each
Rich Fruity Dried Chilies (Ancho, Mulatto, Negro, Or Pasilla), stems and seeds removed
each
Chipotle Chilies In Adobo Sauce, stems and seeds removed
each
Adobo Sauce
tablespoons
Low-Sodium Chicken Broth
quarts
Beef Chuck, trimmed of excess gristle and fat, cut into thick steaks
0 lb
to taste
to taste
tablespoons
Large Onion, finely diced
each
Garlic Clove, grated on a microplane grater
each
teaspoons
tablespoons
Ground Allspice
teaspoons
teaspoons
tablespoons
Masa
tablespoons
tablespoons
to taste
to taste
Diced Onions
to taste
Sliced Scallions
to taste
Grated Cheese
to taste
to taste
Warm Tortillas
to taste
1. Toast Chilies
Place the sweet, hot, and rich fruity dried chilies in a Dutch oven and cook them over medium-high heat, stirring frequently for 2 to 5 minutes until they darken slightly and become aromatic.
2. Rehydrate Chilies
Transfer the toasted chilies to a microwave-safe bowl. Add half of the chicken broth, the chipotle chilies, and the adobo sauce. Cover the bowl with plastic wrap and microwave it for 5 minutes, then let it rest for another 5 minutes. Blend the chilies and liquid together until smooth.
3. Season and Brown Beef
Season the beef chunks generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in the Dutch oven over medium-high heat and brown the beef in batches, ensuring each piece gets a good sear, about 6 minutes per batch.
4. Cook Onion and Spices
Once all the beef is browned, cook the finely diced onion in the same Dutch oven until it becomes translucent, about 2 minutes. Add the grated garlic, powdered cinnamon, ground cumin, ground allspice, and dried oregano. Cook for another minute until the spices are fragrant.
5. Simmer Chili
Return the browned beef to the Dutch oven and pour in the chile purée. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for about 3 hours, stirring occasionally. If the chili becomes too thick, add a bit of water or additional chicken broth.
6. Finish and Serve
When the meat is tender and the flavors are well combined, stir in the fish sauce (if using), apple cider vinegar, and season with salt and hot sauce to taste. Serve the chili with garnishes such as chopped cilantro, diced onions, sliced scallions, grated cheese, and avocado. Warm tortillas on the side make a perfect accompaniment.
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