This chili has complex flavors and enough heat to keep you warm on a cold night without blowing your lid off. Made with Creekstone Farms ground beef and a superb blend of peppers and spices, it was the winner of the "Oh, I'm going to feel that later" award at the Winfield Country Club chili contest. Our theme was "True Grit" in honor of Oscars weekend and we dubbed this Texas Ranger chili.
- 1 large onion, finely diced
- 2 lbs. Creekstone Farms ground beef, 81% lean
- 2 – 14.5 ounce cans fire roasted tomatoes
- 2 cloves garlic, minced
- 2 – 4 oz cans chopped green chilies
- 2 – 15 oz cans black beans, rinsed well
- 2 – 10.75 oz can tomato puree
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2-3 teaspoons chipotle chili powder
- 2 teaspoons paprika
- 1 -2 Tablespoons Coriander
- 2 teaspoons Asian Chili sauce
- 1 can Rotel tomatoes
- 6 Tablespoons diced Jalapenos (Tameo)
- 3 Tablespoons chili powder
- 1 teaspoon salt
- Fresh Cracked Pepper (to taste)
- Cayenne Pepper (to taste)
- 4 pasilla or ancho chili peppers
- 1 large Anaheim pepper
- Corn Mesa (optional – used to tighten or thicken the chili)
- Chili Cream (optional)
- Cilantro (optional)
Cover peppers w/ water and soak until rehydrated. Remove stems and seeds. Put all in blender & puree. Roast Anaheim peppers until blackened and then chop finely.
Brown beef in large Dutch oven , remove from pan and use beef dripping to brown onion and garlic until transclucent. Drain any remaining fat from pan once onions and garlic are cooked.
Add beef back to pan and pour pureed pasilla chili over beef. Add remaining ingredients except for Masan and let it simmer for 2-3 hours. Add Masa to tighten chili. Best flavor if left sit in refrigerator overnight. Reheat and serve the following day. May be served with chili cream (recipe follows) and chopped cilantro.
- 1 cup sour cream
- 1 Tablespoon honey
- 1 teaspoon chipotle chili powder
Mix together. Serve together with chili – about 1 teaspoon per cup of chili. Top with cilantro.