Six-Chile Red Bowl of Fred

Derick Thurman

By
@Derick

The secret ingredients in this chili are the aromatic spice mix and the cream style corn.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

3 Hr 30 Min

Ingredients

3 Tbsp
ground ancho chilies*
2 Tbsp
ground cumin
2 Tbsp
garlic powder
2 Tbsp
ground guajillo chilies*
1 Tbsp
ground arbol chilies*
1 Tbsp
dried oregano
1 tsp
smoked paprika
2 slice
hardwood smoked bacon
1 lb
chuck steak, cut into 1/2-inch cubes
kosher salt
1 lb
ground chuck
1 large
onion, chopped
1 medium
poblano chile, stemmed, seeded, and chopped
8 clove
garlic, minced
2
chipotle chilies (from canned chipotles in adobo sauce), minced
4 c
low sodium beef stock or broth
1 can(s)
(28-ounce) crushed tomatoes
2 can(s)
(15-ounce) cream style corn
2 Tbsp
light brown sugar
1 Tbsp
masa harina or fine cornmeal
1/4 c
minced cilantro stems
cilantro leaves
sour cream

Directions Step-By-Step

1
Combine the spices -- the ancho* through paprika -- in a bowl and set aside.

* The ground chilies can be found at a Latino market. Feel free to mix and match or substitute for all with 6 tablespoons of a good quality chili powder.
2
Heat a large Dutch oven over medium heat. Fry the bacon until crisp and the fat has rendered. Remove the bacon to paper towels to drain and cool.
3
Toss the cubed chuck steak with a generous pinch of salt and about 1/3 of the spice mix. Brown the steak in the bacon fat, stirring often, 5-10 minutes. Pour the steak and its juices into a large bowl and return the pot to the stove.
4
Toss the ground chuck with a generous pinch of salt and about 1/2 of the remaining spice mix (leaving you with 1/3 of the original). Brown the ground chuck in the pot, stirring often, 5-7 minutes.
5
Add the onion, poblano, garlic, and chipotle chilies to the ground chuck. Cook until softened, 5-10 minutes.
6
Stir in 2 cups of the beef broth, a generous pinch of salt, about 1/2 of the remaining spice mix (leaving you with 1/6 of the original), and the reserved chuck steak (and any juices). Bring to a boil, reduce the heat, and simmer for 1 hour.
7
Stir in the tomatoes, 1 can of corn, the remaining spice mix, the remaining beef broth, and a generous pinch of salt. Bring to a boil, reduce the heat, and simmer for 1 hour.
8
Stir in the brown sugar, the masa or cornmeal, the remaining can of corn, and a generous pinch of salt. Bring to a boil, reduce the heat, and simmer for 1 hour.
9
Crumble and stir in the bacon. Stir in the cilantro stems. Taste and add additional salt, a little at a time, to taste.
10
Serve with cilantro leaves and sour cream as garnishes.

Makes about 1/2 gallon of chili.

About this Recipe

Course/Dish: Beef, Chili