Bowl Of Red Chili

More from this source
Los Angeles Times


Add a comment


the beef broth and celery salt and bring the mixture to a gentle simmer. Stir in the bacon and rehydrated chile paste. Cook, uncovered, until the beef is tender, about 2 hours, stirring frequently. Add additional beef broth as needed to thin the consisten

The chili is best made 1 day ahead to allow the flavors time to marry. Achiote paste is available at Latin markets. For a deeper, smoky flavor, roast the dried chilies until aromatic before rehydrating. Dried chiles are available at Mexican markets.

6 ancho chiles, stemmed and seeded

2 guajillo chiles, stemmed and seeded

3 dried New Mexico chiles, stemmed and seeded

2 dried chipotle chiles (not packed in adobo sauce), stemmed and seeded

3 cups boiling water

6 1/2 pounds boneless chuck roast, trimmed and cut into bite-size pieces


Freshly ground black pepper

1 tablespoon plus 2 teaspoons ground cumin, more as desired

1 tablespoon ground Mexican oregano, more as desired

2 teaspoons ground coriander, more as desired

3 poblano chiles

3 jalapeno chiles

1 pound thick-cut bacon, cut crosswise into 1/4 -inch strips

3 large onions, diced

2 tablespoons minced garlic (about 12 cloves)

1 tablespoon achiote paste, optional

1 (6-ounce) can tomato paste

1 (12-ounce) bottle dark beer, preferably stout

1 (28-ounce) can diced tomatoes

6 cups beef broth, divided, more as desired

2 teaspoons celery salt, more as desired

Tabasco (or another vinegar-based hot sauce), or cider vinegar

You might also like

Vegetarian Butternut Squash Chipotle Chili With...
Cookie and Kate
Lemon Chili Chicken
No Recipes
Chili-Glazed Sweet Potatoes
Sweet Chili Lime Tofu With Wok Steamed Collards...
Vegan YumYum
Skinny Salmon Salad With Sweet Chili Dressing
The Skinny
Vegetable Chili
Pamela Salzman
Spicy Vegetarian Chili
Simply Recipes
Pickled Red Chili Peppers
Indian Simmer
Spaghetti Squash With Kale And Chickpeas
Pamela Salzman
Pumpkin Chili
The Kitchn