Beef Peppered Chili Recipe

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Beef Peppered Chili

Amy Wertheim

By
@rodan92

Making a paste with the chili peppers gives the chili a fuller body taste and flavor. A dark lager/beer can be substituted for the rum. Use a high quality rum - the cheaper the rum, the cheaper the taste.


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Serves:

4-6

Prep:

1 Hr

Cook:

3 Hr

Ingredients

3 large
ancho chilies, dried
3 large
arbol chilies. dried
2 tsp
ground cumin
2 tsp
dried oregano
2 tsp
cocoa powder
2 tsp
espresso powder
3 Tbsp
salt
1/2 tsp
salt
2 Tbsp
corn meal
2 1/2 c
chicken broth, divided
3 1/2 lb
blade steak, cut into ½” pieces
8 oz
rum
2 medium
onions, chopped ¾” pieces
3 medium
jalapenos, with seeds and stems removed
1 Tbsp
vegetable oil
3 clove
garlic, minced
14 1/2 can(s)
diced tomatoes
1 Tbsp
boiled cider
14 1/2 can(s)
pinto beans

Directions Step-By-Step

1
Prepare Ancho Chilies – remove stems & seeds; tear into small pieces and toast in skillet for 4 – 6 minutes. Place in food processor.

Prepare Arbol Chilies – remove stems & seeds; cut into small pieces and place in food processor.

Add the cumin, oregano, cocoa powder, espresso powder, ½ teaspoon salt and corn meal into the food processor. Process 1 – 2 minutes until finely ground. Add ½ cup chicken broth, and process for 20 – 30 minutes to make a paste.

Remove paste from food processor and set aside.
2
Cook meat – place meat in a large mixing bowl and mix in remaining salt. Cook meat in 3 – 4 batches. As each batch is finished, use the rum to deglaze the pan. Keep deglazed sauce in a bowl for addition for the chili later. Once all the meat is cooked, set aside to cool.

Place onions and jalapenos in food processor and pulse 3 – 5 3-second pulses.
3
Add vegetable oil to pot, heat to shimmering. Add onion-jalapeno mix and cook until soft. Add minced garlic and cook until aromatic. Add chili paste – keep stirring and cook until very aromatic. Add diced tomatoes & juice; then the boiled cider and beans. Lastly add the remaining chicken broth, meat and deglazing sauce.

Simmer until thick – but not too thick – and meat is tender. Stir occasionally… best served with sour cream, Montery jack shredded cheese and cilantro.

About this Recipe

Course/Dish: Beef, Chili