Four-Chile Chili

Name: Four-Chile Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 Tbsps ancho chile powder; 710 milliliters chicken or beef stock or canned low-sodium broth; 1 kilograms kidney beans, drained and rinsed; 2 chipotle chiles in adobo sauce, seeded and minced; 8 servings Coarsely chopped cilantro, for serving; 1 pinch Pinch of cinnamon; 8 larges garlic cloves, minced; 2 kilograms ground sirloin or chuck; 2 kilograms peeled Italian tomatoes, coarsely chopped and juices reserved; 3 larges jalapeño chiles, seeded and minced; 2 Tbsps olive oil; 680 grams large Spanish onion , coarsely chopped; 1 Tbsp dried oregano; 8 servings Salt and freshly ground black pepper; 8 servings Sour cream, for serving; 3 Tbsps sweet paprika; 59 milliliters tomato paste

The recipe Four-Chile Chili is ready in approximately 45 minutes and is definitely an amazing gluten free option for lovers of American food. For $5.61 per serving, you get a main course that serves 8. One portion of this dish contains roughly 50g of protein, 37g of fat, and a total of 700 calories. If you have paprika, onion, chipotle chiles in adobo sauce, and a few other ingredients on hand, you can make it. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. It will be a hit at your The Super Bowl event.

Instructions

Heat the olive oil in a enameled cast-iron casserole.

Ingredients you will need

Olive Oil

Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks.

Ingredients you will need

Salt And Pepper

Ground Beef

Meat

Transfer to a plate and repeat with the remaining meat.

Ingredients you will need

Meat

Pour off all but 2 tablespoons of the fat from the casserole.

Add the onion, garlic and jalapeos and cook over moderately low heat, stirring often, until softened, about 6 minutes.

Ingredients you will need

Garlic

Onion

Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes.

Ingredients you will need

Paprika

Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.

Ingredients you will need

Chicken Stock

Tomato Paste

Tomato

Beef

Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon.

Ingredients you will need

Kidney Beans

Chipotle Chiles

Cinnamon

Oregano

Pepper

Salt

Remove from the heat and let stand for at least 20 minutes. Reheat before serving.

Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.

Ingredients you will need

Sour Cream

Cilantro

Chili Pepper

Equipment you will use

Bowl

Make Ahead: The chili can be refrigerated for up to 4 days and frozen for up to 2 months.

Ingredients you will need

Chili Pepper

Equipment

Bowl

Ingredients

Servings:

3Tbsps

ancho chile powder 710milliliters

chicken or beef stock or canned low-sodium broth 1kilograms

kidney beans, drained and rinsed 2

chipotle chiles in adobo sauce, seeded and minced 8servings

Coarsely chopped cilantro, for serving 1pinch

Pinch of cinnamon 8larges

garlic cloves, minced 2kilograms

ground sirloin or chuck 2kilograms

peeled Italian tomatoes, coarsely chopped and juices reserved 3larges

jalapeño chiles, seeded and minced 2Tbsps

olive oil 680grams

large Spanish onion , coarsely chopped 1Tbsp

dried oregano 8servings

Salt and freshly ground black pepper 8servings

Sour cream, for serving 3Tbsps

sweet paprika 59milliliters

tomato paste

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 Castellroig Cava Brut. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.