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DING DONG EIGHT-ALARM CHILI




Source of Recipe


Epicurious


List of Ingredients




2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned

Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream



Recipe



Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Makes 8 servings.