two big handfuls of guajillo, chipotle and ancho peppers stems removed soaked in hot chicken stock
Mexican oregano
1/2 tsp cinnamon
1 tbs cumin seeds toasted and crushed
Salt
Pepper
Cayenne pepper
2 cans of diced tomatoes with green chilies
2 large cans of pinto beans
I browned the meat in batches, set aside. Then the onions and peppers went into the pot that still had some beef fat in it (if you’re working with a really fatty ground beef you can drain some of the fat but reserve a few tbs for the veggies. Cook until soft. Add the garlic.
For the chili sauce/liquid component: Put the dried chilies in a pot with about 3-4 cups chicken stock and simmer for a few minutes. While that is simmering, toast the cumin seeds in a dry pan until fragrant. Add that to the simmering pot. Turn the heat off and let sit. Blend in a blender until smooth.
Add the beef back in with the vegetables and continue cooking. Add pepper, cinnamon, salt, cayenne, and Mexican oregano. Pour over the pepper sauce and bring to a simmer. It will be a little liquidy but it will cook down over time. Add the tomatoes. Cook at a low simmer for about 1.5 hours, stirring occasionally to make sure nothing scorches at the bottom, then add beans, cook another 30 minutes.
This is a very basic chili. I normally like to take a chuck roast and cut it into small pieces and make a more old-school chili con carne, but stores here were low on everything and I actually got the last of the ground beef and a lot of the whole beef was already gone! This is not super spicy, I would rate it 3.5/10, so if you want it hotter, throw a serrano or two in with the jalapenos and add more cayenne or some chile de árbol.
For the cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tbs sugar
3/4 teaspoon salt
1/2 tsp white pepper (you can use black pepper, my kids just don’t like being able to see pepper, it’s weird).
1 cup cream-style corn
1/2 cup buttermilk
1/2 cup butter, melted
Mix the dry ingredients well, then beat in the eggs and buttermilk. Add the cream-style corn and stir well. Fold in the melted butter until incorporated. Bake at 375F until a knife comes out clean (this took about 30 minutes or so for me).
Note that **cream-style corn** has no cream in it–it’s just canned corn that is canned with its natural starch. It gives a really nice moisture and body to the cornbread.
4 Comments
Recipe:
4 pounds of coarse ground (chili ground) beef
2 large white onions fine dice
3 poblano peppers diced
3 jalapenos minced
6 cloves garlic minced
two big handfuls of guajillo, chipotle and ancho peppers stems removed soaked in hot chicken stock
Mexican oregano
1/2 tsp cinnamon
1 tbs cumin seeds toasted and crushed
Salt
Pepper
Cayenne pepper
2 cans of diced tomatoes with green chilies
2 large cans of pinto beans
I browned the meat in batches, set aside. Then the onions and peppers went into the pot that still had some beef fat in it (if you’re working with a really fatty ground beef you can drain some of the fat but reserve a few tbs for the veggies. Cook until soft. Add the garlic.
For the chili sauce/liquid component: Put the dried chilies in a pot with about 3-4 cups chicken stock and simmer for a few minutes. While that is simmering, toast the cumin seeds in a dry pan until fragrant. Add that to the simmering pot. Turn the heat off and let sit. Blend in a blender until smooth.
Add the beef back in with the vegetables and continue cooking. Add pepper, cinnamon, salt, cayenne, and Mexican oregano. Pour over the pepper sauce and bring to a simmer. It will be a little liquidy but it will cook down over time. Add the tomatoes. Cook at a low simmer for about 1.5 hours, stirring occasionally to make sure nothing scorches at the bottom, then add beans, cook another 30 minutes.
This is a very basic chili. I normally like to take a chuck roast and cut it into small pieces and make a more old-school chili con carne, but stores here were low on everything and I actually got the last of the ground beef and a lot of the whole beef was already gone! This is not super spicy, I would rate it 3.5/10, so if you want it hotter, throw a serrano or two in with the jalapenos and add more cayenne or some chile de árbol.
For the cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tbs sugar
3/4 teaspoon salt
1/2 tsp white pepper (you can use black pepper, my kids just don’t like being able to see pepper, it’s weird).
1 cup cream-style corn
1/2 cup buttermilk
1/2 cup butter, melted
Mix the dry ingredients well, then beat in the eggs and buttermilk. Add the cream-style corn and stir well. Fold in the melted butter until incorporated. Bake at 375F until a knife comes out clean (this took about 30 minutes or so for me).
Note that **cream-style corn** has no cream in it–it’s just canned corn that is canned with its natural starch. It gives a really nice moisture and body to the cornbread.
2 large eggs, room temperature, beaten
That looks & sounds amazing.
Looks delicious.
Perfect combo for a cold day!