👥8 people
⏲️10m
🕐2h 0m
🍽️main meal
There are many styles of chili. This chili is “In The Middle” taking some of our favorite nuances from every style.
Ingredients
- 1 1/2 dried ancho peppers, stemmed and seeded
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 1 tablespoon whole coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon chili powder
- 4 1/2 teaspoons extra-virgin olive oil
- 1 onion, chopped
- 1 lb ground beef
- 1 lbs. beef chuck, leave the chuck whole or in big pieces
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, chopped
- 1/2 canned chipotle chile, chopped
- 64 oz canned crushed tomatoes
- 1/2 cinnamon stick
- 1/2 teaspoon sugar
- 1 tablespoon masa harina
- Mexican crema or crème fraiche, for garnish
- Pickled red onions, for garnish
Method
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Preheat the Egg to 400º F. Place a large heavy dutch oven over indirect heat at 400º F; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Add the ground beef and cook until all the beef is browned. Meanwhile, preheat a skillet to 450º F for the chuck. Pat the beef dry and season it with salt and pepper. Sear the beef off at high heat just enough to get a crust on all sides. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add the whole chuck into the pot and cover with crushed tomatoes. Add some water if needed.(everything should be covered in liquid) Return to the boil, reduce to a simmer, cover, and cook for 1 ½ hours. Remove the meat and shred it with a fork. Return it to the pot (or season it separately and use as garnish), stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken, add more masa if not thick enough. Taste and adjust seasoning. Serve with the Mexican crema or crème fraiche, pickled red onions.
