Ranch Chili

Name: Ranch Chili
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: American
Ingredients: 340 grams bacon, chopped; 2 kilograms boned beef chuck; 6 to 8 dried New Mexico chiles (about 5 in. long, 1 1/2 to 2 oz. total); 454 grams cups dark beer; 822 grams About 2 cans each) fat-skimmed low-sodium beef broth; 59 milliliters minced garlic; 2 teaspoons ground cumin; 454 grams onions each), chopped; 2 teaspoons dried oregano; 283 grams fresh poblano chiles; 6 servings Salt

Ranch Chili might be just the main course you are searching for. One serving contains 877 calories, 69g of protein, and 58g of fat. This gluten free and dairy free recipe serves 6. It will be a hit at your The Super Bowl event. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes. Head to the store and pick up fat-skimmed beef broth, boned beef chuck, salt, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Pour 1 can broth into a glass measure; heat in a microwave until simmering. Stem and seed dried chiles; rinse, cut into chunks, and put in a blender.

Ingredients you will need

Dried Chili Pepper

Broth

Equipment you will use

Microwave

Blender

Pour hot broth over chiles and let stand 10 minutes. Holding lid down with a towel, whirl until smooth.

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Chili Pepper

Broth

Meanwhile, in a 6-quart heavy pan over medium-high heat, stir bacon often until browned, about 10 minutes. With a slotted spoon, transfer to paper towels. Discard all but 2 tablespoons fat from pan.

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Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Rinse beef and pat dry; cut into 1 1/2-inch chunks, trimming off any large lumps of fat.

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Beef

Sprinkle beef lightly with salt. Working in batches, add beef in a single layer to pan and turn pieces as needed to brown all over, 5 to 6 minutes per batch.

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Beef

Salt

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Frying Pan

Transfer beef to a bowl.

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Beef

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Bowl

Add onion, garlic, cumin, and oregano to pan; stir often until onion is limp and beginning to brown, 5 to 6 minutes.

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Oregano

Garlic

Cumin

Onion

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Frying Pan

Return beef and bacon to pan.

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Bacon

Beef

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Frying Pan

Add chile pure, beer, and remaining can broth; bring to a boil, scraping up browned bits. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until beef is very tender when pierced and sauce is thickened, 1 to 1 1/2 hours longer; if sauce gets too thick before beef is done, add more broth as needed.

Ingredients you will need

Broth

Chili Pepper

Sauce

Beef

Beer

While beef cooks, in a roasting pan, broil poblano chiles 4 inches from heat, turning once, until charred all over, 11 to 13 minutes total. When cool enough to handle, peel, stem, seed, and coarsely chop. Stir into chili about 30 minutes before it's done.

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Poblano Pepper

Chili Pepper

Beef

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Roasting Pan

Equipment

Ingredients

Servings:

340grams

bacon, chopped 2kilograms

boned beef chuck 6

to 8 dried New Mexico chiles (about 5 in. long, 1 1/2 to 2 oz. total)454grams

cups dark beer 822grams

About 2 cans each) fat-skimmed low-sodium beef broth 59milliliters

minced garlic 2teaspoons

ground cumin 454grams

onions each), chopped 2teaspoons

dried oregano 283grams

fresh poblano chiles 6servings

Salt

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing 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. The Cava Mestres Reserva Brut 1312 with a 4.6 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.