Beef Chili with Red Beans and Chocolate

Name: Beef Chili with Red Beans and Chocolate
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 10
Cuisine: American
Ingredients: 3 ancho chiles, seeded and hand-torn into pieces; 1 kilograms beef shoulder, cut in large cubes; 3 canned chipotle peppers in adobo, chopped; 879 grams kidney beans, drained and rinsed; 794 grams whole tomatoes; 2 Tbsps chili powder; 59 milliliters cornmeal; 5 garlic cloves, halved; 1 Tbsp garlic powder; 0 teaspoons ground cinnamon; 2 Tbsps ground coriander; 1 Tbsp ground cumin; 1 jalapeno, chopped; 10 servings Kosher salt and freshly ground black pepper; 2 mediums onions, diced; 1 Tbsp dried oregano; 16 saltine crackers, for serving; 1 teaspoon sugar; 1 Tbsp sweet paprika; 2 Tbsps tomato paste; 1 Tbsp grated unsweetened chocolate; 710 milliliters shredded white Cheddar, for serving

Beef Chili with Red Beans and Chocolate requires approximately 2 hours and 40 minutes from start to finish. This main course has 731 calories, 66g of protein, and 35g of fat per serving. This recipe serves 10. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. The Super Bowl will be even more special with this recipe. A mixture of tomato paste, kosher salt and pepper, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.

Ingredients you will need

Chili Pepper

Season the beef shoulder all over with salt and pepper then put it in a large soup pot.

Ingredients you will need

Salt And Pepper

Beef

Soup

Equipment you will use

Pot

Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface.

Ingredients you will need

Water

Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder.

Ingredients you will need

Ancho Chili Powder

Chipotle Chiles

Jalapeno Pepper

Garlic

Onion

Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.

Ingredients you will need

Crushed Tomatoes

Tomato Paste

Tomato

Chili Pepper

Water

Meat

Equipment you will use

Wooden Spoon

Bowl

Pot

Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate.

Ingredients you will need

Salt And Pepper

Chocolate

Cornmeal

Beans

Chili Pepper

Equipment you will use

Pot

Garnish each serving with shredded Cheddar and saltine crackers.

Ingredients you will need

Saltine Crackers

Shredded Cheddar Cheese

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.

Ingredients you will need

Chili Powder

Ancho Chili Pepper

Steak

Chili Pepper

Toast

Dry Seasoning Rub

Equipment you will use

Frying Pan

Put the chiles in a mini food processor and pulse to a powder.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Add the remaining ingredients and buzz again to combine.

Equipment

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Marques de Caceres Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.