six-chile red bowl of fred

★★★★★ 1
Derick avatar
By Derick Thurman
from Charlotte, NC

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

★★★★★ 1
serves 6
prep time 20 Min
cook time 3 Hr 30 Min

Ingredients For six-chile red bowl of fred

  • 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 lg
    onion, chopped
  • 1 md
    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
    (28-ounce) crushed tomatoes
  • 2 can
    (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

How To Make six-chile red bowl of fred

  • 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.

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