CHILI Simple and Meaty aka: Pancho's Ancho

Greg Appel

By
@ElJefe

This recipe does make a large pot and I usually take and freeze some for later.
Like most chili, it only gets better with time.
This recipe offers a nice change from the cumin laden ones you find most.
It has a nice smokey back flavor.
Serve over a half baked potato or omit the beans and you have a great hot dog chili.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really liked the heat in this recipe - it was just right.  The mix of spices is great too. Brings my taste buds back to a chili I enjoyed as a kid. This recipe will definitely warm you up on a cold day!

Ingredients

3 lb
ground beef 80-85% will do fine
1 Tbsp
oil
1 large
yellow onions - chopped
1/2 large
green pepper - diced
4-5 clove
garlic - chopped
1 large
can tomato sauce 29oz.
1 can(s)
(regular size can) tomato sauce 15oz.
1 can(s)
(regular size can) whole tomatoes
1 or 2 can(s)
dark or light red kidney beans - optional
11/4 tsp
ancho chili powder
1/2 tsp
chipotle chili powder
1/2 to 1 tsp
crushed red pepper flakes
1 tsp
cayenne pepper
1/2 tsp
salt and pepper
2-3 dash(es)
each, thyme, oregano, sugar, worcestershire sauce
chopped green onions - optional
cheese, shredded. - optional

Directions Step-By-Step

1
Gather together your ingredients.
2
Chop the onions and garlic, dice the green pepper.
3
In a large pot over med - high heat, add a tbsp of oil and brown meat. Then turn into a colander to drain off fat. Return pot to burner. and turn heat down to med.
4
Add the remaining tbsp of oil and saute onions, peppers and garlic, just to soften.
COOKS NOTE; When the onions sweat I add the chili powders, the cayenne and red pepper flakes to the pot and allow the hot oil to wake em up, give a good stir and return the meat to pot and mix.
5
Add tomato sauce, break up and add tomatoes with liquid, the drained beans, Worcestershire sauce and remaining spices, mix well. Once heated through, reduce heat to low and simmer covered a couple hours, stirring occasional.
COOKS NOTE: Two hours is the minimum time to cook,
You can start early and let it draw all day or
I find it best ( not necessary ) to cover the pot, let it cool, refrigerate overnight for the next day's meal.
You can thank me later.
6
Ladle into bowls, and sprinkle with cheese and green onion
7
If adding, place half a baked potato in the serving bowl. Then add chili.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Collection: Chili