This takes a little more work than simply purchasing a flavor packet but it is sooooooooo worth the effort. I stopped looking for recipes for Chili after making this the first time. Also, it makes a lot more than 8 servings for our household.
Our Favorite Chili From Cooks Illustrated
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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kosher salt
1/2 pound dried pinto beans -- (about 1 cup) – rinsed and picked over
6 dried ancho chiles -- (about 1 3/4 ounces) stems and seeds removed and flesh torn into 1 inch pieces
2 dried ārbol chiles -- stems removed (2-4) pods split, seeds removed
3 tablespoons masa corn flour -- or cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
2 1/2 cups chicken broth -- (divided use)
2 medium onions -- (about 2 cups) cut into 3/4-inch pieces
3 small jalapeņo chiles -- stems and seeds removed and discarded flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 garlic cloves -- medium - minced or pressed through garlic press (about 4 teaspoons)
14 1/2 ounces diced tomatoes -- canned
2 teaspoons light molasses
3 1/2 pounds blade steak -- 3/4 inch thick – trimmed of gristle and fat and cut into 3/4-inch pieces
12 ounces beer -- mild lager beer (such as Budweiser)
In a large Dutch oven, combine 4 tablespoons of salt, 4 quarts of water, and the beans and bring to boil over high heat. Remove the pot from heat, cover, and allow the beans to stand for 1 hour. Drain and rinse the beans well.
Adjust an oven rack to the lower-middle position and pre-heat the oven to 300 degrees.
Place the ancho chiles in 12-inch skillet set over medium-high heat; toast them , stirring frequently, until flesh is fragrant, 4 to 6 minutes - reducing the heat if chiles begin to smoke. Transfer the toasted chiles to the bowl of food processor and allow them to cool. Do not wash out the skillet.
To the food processor containing the toasted ancho chiles, add the ārbol chiles, cornmeal, oregano, cumin, cocoa, and 3/4 teaspoon salt. Process until finely ground - about 2 minutes. With the processor running, very slowly add 1/2 cup of the broth through the feed tube, until a smooth paste forms - about 45 seconds, scraping down the sides of the bowl as necessary. Transfer the paste to a small bowl and set aside. Place the onions in the now-empty processor bowl and pulse until roughly chopped - about four 1-second pulses. Add the jalapeņos and pulse until the mixture has the consistency of chunky salsa - about four 1-second pulses - scraping down the bowl as necessary.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened - 7 to 9 minutes. Add the garlic and cook until fragrant - about 1 minute. Add the reserved chili paste, the tomatoes, and the molasses. Stir until the chili paste is thoroughly combined with the other ingredients. Add the remaining 2 cups broth and the drained beans; bring to a boil, then reduce the heat to simmer.
Meanwhile, in the 12-inch skillet over medium-high heat , heat 1 tablespoon oil until it is shimmering. Pat the pieces of beef dry with paper towels and sprinkle them with 11/2 teaspoons of salt.
To the skillet, add half of the beef and cook until browned on all sides - about 10 minutes. Transfer the meat to the Dutch oven. Add 1/2 of the bottle of lager to the skillet, scraping bottom of pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon oil, beef pieces, and lager. (Heat the oil, brown the beef, transfer the beef to the Dutch oven, add lager to the skillet, bring it to a simmer, and add the simmering beer to the Dutch oven.) Once the last addition of lager has been added to the Dutch oven, stir to combine the ingredients and return the mixture to a simmer.
Cover the pot and transfer to the preheated oven. Cook until the meat and beans are fully tender - 1 1/2 to 2 hours. Allow the chili to stand uncovered for 10 minutes. Stir well and season to taste with salt before serving.
COOK’S ILLUSTRATED NOTES
A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak.
Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface.
Wear gloves when working with both dried and fresh chiles.
Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried arbol may be substituted with 1/8 teaspoon cayenne.
If you prefer not to work with any whole dried chiles, the anchos and ārbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised.
Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese.
The chili can be made up to 3 days in advance.
NOTES : I used chuck roast for the meat as blade steak was not available.