Ding Dong Eight-Alarm Chili

Name: Ding Dong Eight-Alarm Chili
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: American
Ingredients: 57 grams dried ancho chiles (4 large), stemmed and seeded; 59 milliliters canned chipotle chiles in adobo; 794 grams whole tomatoes in juice; 2 Tbsps chili powder (not pure chile); 8 servings Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream; 2 kilograms well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces; 340 grams beer (not dark); 118 milliliters coarsely chopped fresh cilantro; 6 larges garlic cloves, 3 of them finely chopped; 2 Tbsps ground cumin; 1 Tbsp dried oregano (preferably Mexican), crumbled; 591 milliliters cooked pinto beans (optional; 30 oz), rinsed if canned; 1 Tbsp salt, or to taste; 1 small 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); 3 Tbsps vegetable oil; 473 milliliters water; 946 milliliters 1/2 lb white onions, chopped

Ding Dong Eight-Alarm Chili might be just the American recipe you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 723 calories, 54g of protein, and 40g of fat per serving. It works well as From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

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

Ingredients you will need

Ancho Chili Pepper

Water

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.

Ingredients you will need

Whole Garlic Cloves

Chili Powder

Chili Pepper

Cumin

Ground Meat

Beef

Salt

Equipment you will use

Bowl

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).

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Pot

Transfer beef as browned to another bowl. (Do not clean pot.)

Ingredients you will need

Beef

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Garlic Cloves

Canned Chipotle Chiles In Adobo

Cilantro

Tomato

Juice

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Garlic

Onion

Beef

Cooking Oil

Equipment you will use

Pot

Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes.

Ingredients you will need

Chili Powder

Oregano

Cumin

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.

Ingredients you will need

Chili Pepper

Water

Beef

Beer

Equipment you will use

Bowl

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.)

Ingredients you will need

Chili Pepper

Sauce

Water

Beef

Meat

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.

Ingredients you will need

Chili Pepper

Meat

Equipment you will use

Pot

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes.

Add beans (if using) and simmer, stirring, 5 minutes.

Ingredients you will need

Beans

Equipment

Bowl

Pot

Blender

Ingredients

Servings:

57grams

dried ancho chiles (4 large), stemmed and seeded 59milliliters

canned chipotle chiles in adobo 794grams

whole tomatoes in juice 2Tbsps

chili powder (not pure chile)8servings

Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream 2kilograms

well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces 340grams

beer (not dark)118milliliters

coarsely chopped fresh cilantro 6larges

garlic cloves, 3 of them finely chopped 2Tbsps

ground cumin 1Tbsp

dried oregano (preferably Mexican), crumbled 591milliliters

cooked pinto beans (optional; 30 oz), rinsed if canned 1Tbsp

salt, or to taste 1small

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)3Tbsps

vegetable oil 473milliliters

water 946milliliters

1/2 lb white onions, chopped

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. 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 Avinyo Cava Brut Reserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.