Classic Chili

• 分量: 8 servings
• 調理時間: 15 minutes
• 総時間: 2 hours 15 minutes

材料

1/4 cup (60ml) vegetable oil (divided)

1 large onion (diced)

2 pounds (908g) ground chuck

1 6-ounce can tomato paste

2 teaspoons fine sea salt

1 tablespoon garlic powder

2 tablespoons (26g) granulated sugar

3 16-ounce cans kidney beans (drained)

1 12-ounce bottle Guinness

2 cups (480ml) low sodium beef stock

1 1/2 ounces (42g) 70% dark chocolate

cayenne pepper (to taste, see notes below)

2 dried ancho chiles (stems and seeds removed)

2 dried chipotle chiles (stems and seeds removed)

2 teaspoons ground cinnamon

2 tablespoons (16g) chili powder (note: if not using whole dried chiles increase to 5 tablespoons)

2 tablespoons (14g) ground cumin

1/4 cup (30g) crushed tortilla chips

手順

For the ground spice mixture

Remove the stems and seeds from the dried ancho and chipotle peppers. Toast the chiles in a dry pan over medium heat for 30 seconds per side or until fragrant. Remove chiles from the heat to a plate then add the chili powder, cumin, and cinnamon to the pan and toast for 1 minute stirring frequently.

Place the peppers along with the chili powder, cumin, cinnamon, and tortilla chips into a food processor. Blend until a fine powder is formed.

For the chili

Preheat oven to 300f and set the rack to the middle level.

Heat a large Dutch oven to medium heat and saute the onion in 2 tablespoons of vegetable oil until soft (about 5 minutes).

Add the ground beef and saute until browned while breaking it up with a wooden spoon (about 7 minutes).

While the beef is cooking bloom the spice mixture. Heat a pan to medium heat and add the remaining 2 tablespoons of vegetable oil along with the prepared spice mixture. Cook for 1-2 minutes or until very fragrant. Once fragrant add a 1/4 cup of water to the pan.

Once the beef is browned add the bloomed spice mix to the beef and continue to cook for another 1 minute stirring to incorporate.

Add the tomato paste to the beef and cook for 3 minutes stirring well to combine. Next, add the salt, sugar, and garlic powder and mix well.

Add the Guinness, low-sodium beef stock, and kidney beans, and bring to a boil. Once boiling, give it all a stir then turn the heat off and cover. Place the Dutch oven in the oven for 75 minutes.

After 75 minutes remove the lid and return to the oven for another 30-45 minutes or until the chili has thickened. For a thicker chili, cook uncovered for another 30 minutes. Alternatively, place the pot on a burner and cook over medium heat until thickened to your liking.

Remove the pot from the oven and add the chocolate, stirring to combine. Taste test the chili and adjust salt and spice levels to taste. An easy way to bring up the spice level quickly is with cayenne powder to taste. Serve in bowls topped with sour cream, diced raw onion, cheddar cheese, or whatever you like. Enjoy!

栄養

• カロリー: 768 kcal
• 脂肪総量: 30.4 g
• 飽和脂肪: 10.3 g
• コレステロール: 81 mg
• ナトリウム: 814 mg
• 炭水化物総量: 75.3 g
• 食物繊維: 17.3 g
• 糖質総量: 9 g
• タンパク質: 45.6 g