Three-Chile Beef Chili

★★★☆☆
Serves: 8 Origin: Contemporary

Ingredients

  • 2 ancho chiles2 ancho chiles
  • 2 dried New Mexico chiles2 dried New Mexico chiles
  • 3 dried chipotle chile3 dried chipotle chile
  • 1 tablespoon coriander seeds, toasted15 ml coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted5 ml cumin seeds, toasted
  • 1 teaspoon yellow mustard seeds, toasted5 ml yellow mustard seeds, toasted
  • 1 teaspoon dried thyme5 ml dried thyme
  • 2 whole garlic cloves, plus 1 tablespoon minced garlic2 whole garlic cloves, plus 1 tablespoon minced garlic
  • Three 14.5-ounce cans peeled whole tomatoes, drainedThree 14.5-ounce cans peeled whole tomatoes, drained
  • 2 tablespoons canola oil30 ml canola oil
  • 2 pounds ground beef910 g ground beef
  • 1 large onion, diced1 large onion, diced
  • 6 ounces meaty bacon, diced (1 cup)170 g meaty bacon, diced (1 cup)
  • 6 cups chicken stock1.44 L chicken stock
  • 2 cups stout beer480 ml stout beer
  • 2 cups brewed coffee480 ml brewed coffee
  • 1/2 cup crushed tortilla chips120 ml crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped8 cilantro sprigs, coarsely chopped
  • Kosher saltKosher salt
  • Three 15-ounce cans pinto beans, rinsed and drainedThree 15-ounce cans pinto beans, rinsed and drained

Instructions

  1. 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.
  2. 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.
  3. 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.
Make Ahead: The chili can be refrigerated for up to 3 days. Serve With: Sour cream, grated cheddar and tortilla chips.
Wine Pairing: Bold Red — Cabernet Sauvignon — full-bodied to match a rich, savory main.
Source: Tony Maws, Food & Wine
wine-unreviewed