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Red Hot Chili




Source of Recipe


hef Rick Bayless of Frontera Grill and Topolobampo


Recipe Introduction


Makes 5 cups, enough for 4 to 6


List of Ingredients




# large ancho chiles OR 3 tablespoons pure ground ancho, New Mexico or California chile (use paprika only in a pinch)
# 2 tablespoons bacon drippings, vegetable oil or olive oil
# 1 ½ pounds ground beef, ground pork or a mixture of the two
# 1 medium onion
# 3 garlic cloves
# 1 15-ounce can diced tomatoes
# 1 teaspoon ground cumin
# Salt
# 2 tablespoons masa harina or corn meal (R: masa harina is flour used to make corn tortillas-available in many grocery stores)
# 1 15- or16-ounce can pinto beans
# About 1 cup grated cheddar or Monterrey Jack cheese
# 3 green onions

Recipe



DO THIS FIRST

Ancho chiles: Pull off stems. Tear open chiles and dump out seeds. Discard stems and seeds.

Onion: Cut off top and bottom and discard. Cut in half from top to bottom. Peel off papery outside layers and discard. Slice halves about ¼ inch thick. Cut slices into ¼-inch pieces.

Garlic: Peel. Cut each cloves in three pieces.

Beans (if using): Drain off liquid.

Green onions: Cut off root end and discard. Peel off withered layers on outside and discard. Cut onions crosswise into ¼-inch pieces.

1. Toast and soak chiles. Heat large deep skillet or a large heavy pot (like a 6- to 9-quart Dutch oven) over medium. When hot, toast chiles one by one: open flat and press down with spatula until chile releases aroma and toasts lightly-10 to 15 seconds. Flip and toast other side same amount of time. Transfer to bowl. When all are done, cover with hot tap water and lay a plate on top to keep the chiles submerged.

2. Brown meat and onion. Raise heat under pan to medium-high. Add bacon drippings or oil, then add meat and onion. Break up meat with spoon or spatula as it cooks and browns-total cooking time about 10 minutes. Remove from heat.If there is lots of rendered fat, tip it off and discard.

3. Make seasoning. Drain chiles, discarding water. Place in food processor fitted with steel blade. Add garlic, undrained tomatoes and cumin. Secure lid and process until smooth. Set medium-mesh strainer over meat pot. Pour in chile mixture and press through. (R: if processed enough, only chile skins will remain)

4. Simmer chile. Return pan to medium-high heat. Stir 5 minutes to cook chile mixture. Stir in 2 cups water and 1½ teaspoons salt. Reduce heat to medium-low. Simmer 45 minutes.

5. Finish and serve. Sprinkle corn meal or masa harina over chili and stir. Stir in beans if using. Simmer 5 minutes. Taste and season with more salt if you think necessary. Ladle chili into bowls. Scoop cheese and green onion into small serving bowls. Pass separately for guests to add as much as they want.