Looking for a good Chili recipe

This is my go-to. Last time I made it, I tossed in a couple of chipotle chilis in adobo sauce and my meat was a mixture of ground beef and cheap steaks that I cubed.


Table 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 (see note)
2-4 dried árbol chiles, stems removed, pods split, and seeds removed (see note)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2 cups low-sodium chicken broth
2 medium onions, cut into 3/4-inch pieces (about 2 cups)
3 small jalapeño chiles, stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
1 (14.5-ounce) can diced tomatoes
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 (see note)
1 (12-ounce) bottle mild-flavored lager, such as Budweiser


Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.

3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.

4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.

5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.

6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

I modeled mine off of what I found on epicurious a while back. This is for martini and his real chili state of mind.

2 lb Chuck roast cut up bite size
8-10 dried chili peppers. I use a mix of guajillos, anchos, and Chipotles. Sometimes fresh habaneros for heat
2 cups beef broth. I use better than bouillon
Small onion diced
Few cloves garlic chopped
Masa
White vinegar
Brown sugar


Toast the chilis then soak in hot water until nice and soft. Split them open, remove the seeds under the faucet, then puree them in a blender/food processor using the soak water to help.

Sear the beef in your preferred fat. I usually use lard. Remove and set aside. Saute onion and garlic. If I'm drinking wine, I'll deglaze here. Then add beef broth, chili puree, and whisk in the masa. Just enough to give your whisk a little resistance.

Add the beef back to the mix. Bring to a boil then simmer for about 2 hours. Add a few dashes of vinegar to your preference and a tablespoon of brown sugar. Simmer a bit more, then cut the heat and let sit for 30 minutes. Adjust any seasoning you need to adjust, slightly reheat, and eat.

I like to serve with Mexican crema and some lime.

Oh no!!!!!

I'm staying out of this chili recommendation post.


No!


I can't do it!


Can't stay out. My knowledge is too great!

OK - here it comes.


Mix canned Hormel and Wolf chili with Wendy's Chili 33.3%/33.3%/33.3% Add a big old can of red beans to that and a #10 can of ketchup for flavor. Serve over Spaghetti noodles.

Did I get it right?




Note to OP. Don't do this. It is an inside joke.


Or maybe you are just trolling the F&D Board?

As long as you don't get the diarrhea that is skyline, you're good.

Wolf brand for life.

I actually had it once at the Airport. Was pretty bad. The guy I was with had raved the entire trip and he kept insisting I tell him it was great. I couldn't do that. Upset him pretty badly.