Tuesday, February 28, 2012

Krystal's Smokey Red Chili

I have made chili a lot and usually is always has a bunch of chili powder in it and always has ground beef. My church was having a chili cook-off so I decided to come up with something special. I found a few recipes that used rehydrated guajilo chiles instead of the typical chili powder. I knew I wanted to use chipotle chiles in adobo because I LOVE that stuff and I wanted big chunks of meat so I planed on cutting up one of my last chuck roasts. I combined those ideas with the typical chili I usually make and it was a hit. This recipe is a keeper. I love the rich and smokey sauce and the big chucks of tender beef. My pot was one of the first to empty.


1 1/2 ounces dried guajilo chiles
1 or 2 chipotle chiles is adobo sauce, plus a good spoonful of the sauce
3 pound boneless beef chuck, cut into 1-inch pieces
1 tablespoon oil
1 medium onion, diced small
4 cloves garlic, minced
1 28 ounce can diced tomatoes, with juice
2 15 ounce cans pinto beans, drained and rinsed
2 15 ounce cans red kidney beans, drained and rinsed.
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoon dried Mexican oregano
2 tablespoons cornmeal
4 cups beef stock
2 tablespoons white vinegar


Put the guajillos in a large bowl, cover with boiling water and weight with a small plate or bowl to keep submerged. Let sit until soft, about 15 minutes. Reserve 1 cup of the liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chili and sauce, and liquid until smooth. Pour mixture through a fine-mesh sieve into a bowl and discard solids. Set aside.

Cut the Chuck roast into 1-inch pieces and season with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook until browned, about 5 minutes. Transfer the browned meat to a medium bowl.

Reduce heat to medium and add onion, garlic and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cayenne, cumin, oregano and cornmeal and cook until fragrant, about 1 minute. Add meat, broth, chili purée, beans, tomatoes and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, about 30 to 45 minutes. Add vinegar to taste.

Recipe by me.
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