six-chile red bowl of fred
The secret ingredients in this chili are the aromatic spice mix and the cream style corn.
prep time
20 Min
cook time
3 Hr 30 Min
method
---
yield
6 serving(s)
Ingredients
- 3 tablespoons ground ancho chilies*
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons ground guajillo chilies*
- 1 tablespoon ground arbol chilies*
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 slices hardwood smoked bacon
- 1 pound chuck steak, cut into 1/2-inch cubes
- - kosher salt
- 1 pound ground chuck
- 1 large onion, chopped
- 1 medium poblano chile, stemmed, seeded, and chopped
- 8 cloves garlic, minced
- 2 - chipotle chilies (from canned chipotles in adobo sauce), minced
- 4 cups low sodium beef stock or broth
- 1 can (28-ounce) crushed tomatoes
- 2 cans (15-ounce) cream style corn
- 2 tablespoons light brown sugar
- 1 tablespoon masa harina or fine cornmeal
- 1/4 cup minced cilantro stems
- - cilantro leaves
- - sour cream
How To Make six-chile red bowl of fred
-
Step 1Combine 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.
-
Step 2Heat 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.
-
Step 3Toss 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.
-
Step 4Toss 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.
-
Step 5Add the onion, poblano, garlic, and chipotle chilies to the ground chuck. Cook until softened, 5-10 minutes.
-
Step 6Stir 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.
-
Step 7Stir 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.
-
Step 8Stir 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.
-
Step 9Crumble and stir in the bacon. Stir in the cilantro stems. Taste and add additional salt, a little at a time, to taste.
-
Step 10Serve with cilantro leaves and sour cream as garnishes. Makes about 1/2 gallon of chili.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes