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–+ servings
Stav Kogan

Chili—ashili—as it should be

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 ancho chili, dried
  • 2 red chile peppers, dried
  • ½ cup (125 mL) olive oil
  • 1 lb (900 g) beef (chuck, tenderloin), cubed
  • 1 tbsp cumin seed
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 chipotle peppers in adobo sauce
  • 1 lb (900 g) ground beef
  • 2 cups (300 g) onion, chopped
  • ½ cup (125 mL) beef stock
  • 28 oz (825 mL) canned crushed tomatoes
  • 28 oz (825 mL) canned whole tomatoes
  • 3–4 tbsp tomato paste
  • 4 cups (700 g) bell pepper, chopped
  • Return your large pot to medium heat, and brown ground beef. Once browned, add spice/seasoned paste from processor and onions. Cook until onions are slightly translucent, then add the beef stock. Bring to a simmer and cook until stock is reduced slightly.

Method
 

  1. Place the dried ancho and dried red peppers in a bowl of hot water to soak for at least 30 minutes.
  2. Drain.
  3. Add ¼ cup (60 mL) of oil into large pot and get it good and hot. Take cubed meat and brown in pot on all sides.
  4. Remove browned cubes from pot and set aside.
  5. Combine remaining olive oil, cumin seeds, garlic powder, cayenne pepper, reconstituted peppers and chipotle peppers in food processor and process for 30 seconds to 1 minute.
  6. Add in both cans of tomatoes (crushed and whole), tomato paste, chopped peppers and the browned cubed meat.
  7. Stir to mix all ingredients and simmer for 1½–2 hours. The longer you cook the more flavor you get.

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