Two-Alarm Chili
2 lbs chili meat (beef chuck in 1/4-inch dice or coarse ground chuck)
1 large white or yellow onion, diced
2 Tbs minced fresh garlic
1 can (14 - 16 oz) diced tomatoes with liquid
2 cans water
1/2 cup ground ancho chile powder (6 - 7 pods) *See note below
1 Tbs ground cumin
1 Tbs oregano
2 tsp cayenne pepper
2 tsp kosher salt
1 tsp smoked paprika
1 tsp granulated garlic
2 Tbs masa or flour
Salt
Black pepper
In a large pot or Dutch oven, brown meat, onions and minced fresh garlic together. Drain excess fat.
Add tomatoes, water and all dry ingredients except the masa and bring to a boil. Cover and reduce heat to a simmer for 1 hour 15 minutes or until meat is tender.
Combine masa with 1/4 cup warm water, and stir slurry into the chili. Simmer 15 – 20 minutes more to thicken. Add salt and black pepper to taste.
For 3-Alarm Chili, increase cayenne pepper to 1 Tbs. For 4-Alarm chili, increase cayenne pepper to 4 tsp. Beginners should stick with 1-alarm...
Note: Ancho chile (with an E) powder is different that the chili (with an I) powder you find in most grocery stores, which normally contains a number of spices. You can purchase ground Ancho chile powder at many grocery stores, but if you cannot locate it, purchase dried Ancho pods or visit your local Latin market for the ground chile. I strongly prefer to keep whole dried Ancho pods on hand and toast then grind them as needed. You get a much fresher taste than purchasing the pre-ground. To toast the Anchos, first clean them by cutting open the pod and removing the seeds and stem. Lay the cleaned Ancho directly on the skillet, pressing down with a spatula or iron press until you smell the chile give off a raisiny scent and the color changes slightly. Take care not to burn it or let the chile start to smoke. Let the toasted chiles cool, then crumble pieces into a coffee/spice grinder and grind until you have a fairly fine powder.
1 large white or yellow onion, diced
2 Tbs minced fresh garlic
1 can (14 - 16 oz) diced tomatoes with liquid
2 cans water
1/2 cup ground ancho chile powder (6 - 7 pods) *See note below
1 Tbs ground cumin
1 Tbs oregano
2 tsp cayenne pepper
2 tsp kosher salt
1 tsp smoked paprika
1 tsp granulated garlic
2 Tbs masa or flour
Salt
Black pepper
In a large pot or Dutch oven, brown meat, onions and minced fresh garlic together. Drain excess fat.
Add tomatoes, water and all dry ingredients except the masa and bring to a boil. Cover and reduce heat to a simmer for 1 hour 15 minutes or until meat is tender.
Combine masa with 1/4 cup warm water, and stir slurry into the chili. Simmer 15 – 20 minutes more to thicken. Add salt and black pepper to taste.
For 3-Alarm Chili, increase cayenne pepper to 1 Tbs. For 4-Alarm chili, increase cayenne pepper to 4 tsp. Beginners should stick with 1-alarm...
Note: Ancho chile (with an E) powder is different that the chili (with an I) powder you find in most grocery stores, which normally contains a number of spices. You can purchase ground Ancho chile powder at many grocery stores, but if you cannot locate it, purchase dried Ancho pods or visit your local Latin market for the ground chile. I strongly prefer to keep whole dried Ancho pods on hand and toast then grind them as needed. You get a much fresher taste than purchasing the pre-ground. To toast the Anchos, first clean them by cutting open the pod and removing the seeds and stem. Lay the cleaned Ancho directly on the skillet, pressing down with a spatula or iron press until you smell the chile give off a raisiny scent and the color changes slightly. Take care not to burn it or let the chile start to smoke. Let the toasted chiles cool, then crumble pieces into a coffee/spice grinder and grind until you have a fairly fine powder.
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