You may also like
Categories:
ancho chiles Mexico chiles chile coriander seeds cumin seeds yellow mustard seeds thyme garlic three canola oil ground beef onion bacon chicken stock stout beer coffee tortilla chips cilantro kosher salt three
Viewed: 27 - Published at: 5 years agoIngredients
- 2 ancho chiles
- 2 dried New Mexico chiles
- 3 dried chipotle chile
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon yellow mustard seeds, toasted
- 1 teaspoon dried thyme
- 2 whole garlic cloves, plus 1 tablespoon minced garlic
- Three 14.5-ounce cans peeled whole tomatoes, drained
- 2 tablespoons canola oil
- 2 pounds ground beef
- 1 large onion, diced
- 6 ounces meaty bacon, diced (1 cup)
- 6 cups chicken stock
- 2 cups stout beer
- 2 cups brewed coffee
- 1/2 cup crushed tortilla chips
- 8 cilantro sprigs, coarsely chopped
- Kosher salt
- Three 15-ounce cans pinto beans, rinsed and drained
Method
- 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.
- 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.
- 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.
