Working on the “restock the freezer” project after a recent complete meltdown, and decide to make a big pot of chili. Turns out, it was the best pot of chili that I have ever made. Just the right amount of heat. Lovely flavor. Added in frozen corn on a whim and it really worked. Yum.
Ingredients
4 whole dried California or New Mexico chilis, seeded and torn into pieces
2 whole dried ancho chilis, stemmed, seeded and torn into pieces
1 tablespoons ground cumin
1 tablespoons ground coriander
1 tablespoon smoked paprika
1/2 tablespoon dried oregano
1/2 tablespoon finely ground instant espresso powder
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
1 teaspoon baking soda
2 pounds chuck stew meat, cut into a 1/2-inch dice
4 cups beef stock
6 oz tomato paste
1 large yellow onion, chopped
2 Poblano peppers, seeded and chopped
6 large garlic cloves, whole
2 adobo chipotle peppers with 1 tablespoon of sauce
1 (28 oz) can crushed tomatoes
1 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) cans black beans, drained and rinsed
1 cup frozen corn, thawed or frozen
1 fresh Poblano pepper, roasted, seeds removed and chopped
4 tablespoons corn starch mixed with 3 tablespoons water
Directions
Heat oven to 325F. Position rack to the lower-middle level.
Place dried chilis in a large dry Dutch oven over medium-high heat. Stir frequently until they have darkened in color with a strong, roasted aroma, around 4-5 minutes. Watch closely so they do not smoke. Remove the chilies from the Dutch oven and set aside. Once these are cool, using a spice grinder or designated coffee grinder, create a powder. Combine in a work bowl with the cumin, coriander, smoked paprika, oregano and instant espresso.
Mix salt, pepper and baking soda together in a small bowl. Season the finely chopped stew meat with the mixture. Set aside.
In the Dutch oven, heat a tablespoon of vegetable oil until smoking. Add the onion and poblano pepper and cook, stirring occasionally until beginning to soften, approximately 5 minutes. Add the garlic and cook briefly until fragrant.
Remove veggies to a work bowl. Return the Dutch oven to the stove and heat another tablespoon oil over medium-high heat. Brown the beef in batches, being careful not to crowd the pan, adding remaining 1 tablespoon oil as needed. After each batch, add the meat to the work bowl with the veggies. Once all the meat is browned, return all the meat and veggies to the Dutch oven. Add beef broth, tomato paste, crushed tomatoes and chili powder mix and stir to combine. Bring to a simmer.
Once the oven is hot and the stew is simmering, place the pot in the oven with the lid on. Braise for 2 hours or until beef is tender. Return to medium heat on the stove top. Add both bean types and corn. Once at a simmer, add the corn starch slurry and simmer gently until thickened.
Suggested sides: white rice, corn bread, tortilla chips, guacamole/avocado, sour cream
