I made Chris Kimball’s Best Ground Beef Chili two months ago. While I loved the flavor, I was disappointed in its utter lack of heat. Today, I added a four types of peppers to help amp up the spiciness. While still too mild for my taste (my two sons cannot handle too much heat), I was nevertheless much happier with the overall results. Grinding our own chiles makes a huge difference in this recipe; elevating the recipe into a special meal. The ingredient list is very long; you will definitely need to make a special trip to the grocery store. Sometimes my supermarket runs out of Ancho (and Guajillo chiles), so I recommend buying them in advance. 4-1/2 stars; still needs more heat.
Also it is worth noting that the Ancho chiles in the recipe are used to make home-ground chili powder. When I first made this recipe two months ago, there was a discussion about why this recipe does not re-hydrate the chiles; the answer being that we are making chili powder; not chili paste.
In the past I have been unable to find Ancho chiles, which are dried poblanos and are very, very mild. I have substituted Guajillo chiles, which are a little hotter, and can also be hard to find. In either case, I would recommend not exceeding 1 ounce, as Chris Kimball’s original recipe was a little too earthy. I’ve reduced the Anchos in today’s recipe from 6 down to 4.
Today I added the following additional ingredients:
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon crushed red pepper
- 1 red bell pepper
- 2 Jalapeno peppers
Rating: 4-1/2 stars.
Cost: $12. (not including garnishes).
How much work? Low/Medium.
How big of a mess? Medium.
Start time 3:00 PM. Ready at 6:15 PM.
Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:
1/2-pound dried kidney beans (or 29-oz can)
1/2-pound dried pinto beans (or 29-oz can)
2 pounds 85% ground chuck.
2 tablespoons water
3/4-teaspoon baking soda
Salt and pepper
4 dried ancho chile (1 ounce)
1 ounce tortilla chip, crushed (1/4-cup)
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 Tablespoon crushed red pepper.
2 medium onions, diced.
1 celery stalk, diced.
1 red bell pepper, diced.
2 Jalapeno chilies, chopped fine.
15-oz can tomato sauce
29-ounce can diced tomatoes
1-1/2 cups water (or chicken broth)
2 teaspoons sugar
2 tablespoons cider vinegar
2 Lime, cut into wedges
Coarsely chopped cilantro
Chopped red onion
Additional garnishes: diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese, tortilla chips and/or steamed white rice.
- For best results, soak 1/2-pound of dried kidney beans and 1/2-pound of dried pinto beans overnight. Use 1-1/2 tablespoons salt for a 1/2-gallon of water.
- Set a rack to lower-middle of your oven and pre-heat to 275-degrees. In a medium-sized bowl, add beef, 2 tablespoons water, 1-1/2 teaspoons salt, and 3/4-teaspoon baking soda. Toss until thoroughly combined, and set aside for 20 minutes.
- Meanwhile, remove the stems for the chiles and tear then into 1″-sized pieces. Set a Dutch oven set over medium-high burner; Add chiles and toast for 4 to 6 minutes until they become fragrant, stirring frequently. If the chiles begin to smoke, then reduce the burner. Allow to cool in the bowl of a food processor.
- Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, 1/2 teaspoon cayenne pepper, 1 Tablespoon crushed red pepper, and 2 teaspoons pepper to bowl food processor. Process for 2 minutes until it becomes finely ground. Empty spices into a small bowl.
- Process the tomatoes with their juice in the food processor for 30 seconds until smooth.
Dice your onion and peel your garlic.
- Add 1 tablespoon vegetable oil to the empty Dutch oven, set over medium-high burner. Add diced onion and 2 teaspoons salt; at cook for 6 to 10 minutes until have given off their water; stir occasionally. Press garlic directly into pot and cook for just 1 minutes.
- Add beef mixture from Step 1. Cook beef for 12 to 14 minutes; breaking up meat into 1/4″-pieces as it cooks. The beef should begin to brown and a fond should begin to form on the bottom of the Dutch oven. Add spice mixture from Step 3 and continue to cook and stir for 1 to 2 minutes; to bloom the spices.
- Add 1-1/2 cups water (or chicken broth), 2 teaspoons sugar, tomato puree, and pinto beans and their liquid. Bring up to a boil, and scrape the bottom of the pot to loosen any browned bits. Cover with lid, move to pre-heated oven. Cook for 1-1/2 to 2 hours until the meat is tender and chili has slightly thickened. Stir occasionally to prevent the chili from sticking.
- Uncover chili and let it sit for 10-minutes. Meanwhile, prepare any of your garnishes.
After 10 minutes stir to re-incorporate any fat that has risen to the top and add 2 tablespoons cider vinegar. Adjust seasoning with salt to taste.
- Serve, passing separately the lime wedges, cilantro, chopped onion and other garnishes; sour cream, cheddar cheese, guacamole or diced avocado, julienne-fried flour tortilla, or sliced scallions.