The Best Ever Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 1 pound ground beef
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1/4 cup chili powder
- 2 tablespoons canola oil divided
- 3 cups beef stock
- 2 teaspoons salt divided
- 3 cloves
- 1 poblano pepper seeded and chopped
- 1-1/2 teaspoons crushed red pepper flakes
- 1-1/2 teaspoons smoked paprika
- 1 large onion chopped (about 2 cups)
- 1 bottle (12 ounces) beer
- 3 dried ancho or guajillo chilies
- 1 cups boiling water
- 1-1/2 teaspoons montreal steak seasoning
- 2 pounds beef tri-tip roast, cut into 1/2-inch cubes
- 2 teaspoons coarsely ground pepper divided
- 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
- 1 can (16 ounces) kidney beans drained
- 3 tablespoons masa harina
- american cheese slices sour cream, shredded cheddar cheese, diced red onion, fritos co
- Carbohydrate 13.291550626846 g
- Cholesterol 38.55535145 mg
- Fat 13.0566525634734 g
- Fiber 1.54474376946874 g
- Protein 19.0454752038529 g
- Saturated Fat 3.82590955325403 g
- Serving Size 1 1 servings. (587g)
- Sodium 776.959143398804 mg
- Sugar 11.7468068573772 g
- Trans Fat 1.4051615856311 g
- Calories 242 calories
Combine chilies and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chilies, tomato paste, garlic and reserved liquid until smooth., In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain., Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and reserved chili paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
