beef peppered chili

★★★★★ 1 Review
rodan92 avatar
By Amy Wertheim
from Atlanta, IL

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.

★★★★★ 1 Review
serves 4-6
prep time 1 Hr
cook time 3 Hr

Ingredients For beef peppered chili

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

How To Make beef peppered chili

  • 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.

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