six-chile red bowl of fred
(1 rating)
The secret ingredients in this chili are the aromatic spice mix and the cream style corn.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
3 Hr 30 Min
Ingredients For six-chile red bowl of fred
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3 Tbspground ancho chilies*
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2 Tbspground cumin
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2 Tbspgarlic powder
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2 Tbspground guajillo chilies*
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1 Tbspground arbol chilies*
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1 Tbspdried oregano
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1 tspsmoked paprika
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2 slicehardwood smoked bacon
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1 lbchuck steak, cut into 1/2-inch cubes
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kosher salt
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1 lbground chuck
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1 lgonion, chopped
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1 mdpoblano chile, stemmed, seeded, and chopped
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8 clovegarlic, minced
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2chipotle chilies (from canned chipotles in adobo sauce), minced
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4 clow sodium beef stock or broth
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1 can(28-ounce) crushed tomatoes
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2 can(15-ounce) cream style corn
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2 Tbsplight brown sugar
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1 Tbspmasa harina or fine cornmeal
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1/4 cminced cilantro stems
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cilantro leaves
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sour cream
How To Make six-chile red bowl of fred
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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.
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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.
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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.
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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.
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5Add the onion, poblano, garlic, and chipotle chilies to the ground chuck. Cook until softened, 5-10 minutes.
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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.
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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.
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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.
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9Crumble and stir in the bacon. Stir in the cilantro stems. Taste and add additional salt, a little at a time, to taste.
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10Serve with cilantro leaves and sour cream as garnishes. Makes about 1/2 gallon of chili.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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