beef peppered chili
(1 RATING)
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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prep time
1 Hr
cook time
3 Hr
method
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yield
4-6 serving(s)
Ingredients
- 3 large ancho chilies, dried
- 3 large arbol chilies. dried
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 2 teaspoons espresso powder
- 3 tablespoons salt
- 1/2 teaspoon salt
- 2 tablespoons corn meal
- 2 1/2 cups chicken broth, divided
- 3 1/2 pounds blade steak, cut into ½” pieces
- 8 ounces rum
- 2 medium onions, chopped ¾” pieces
- 3 medium jalapenos, with seeds and stems removed
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 14 1/2 cans diced tomatoes
- 1 tablespoon boiled cider
- 14 1/2 cans pinto beans
How To Make beef peppered chili
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Step 1Prepare 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.
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Step 2Cook 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.
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Step 3Add 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.
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