Best 2 Chili With Dried Chiles Recipes

**Discover the Enchanting World of Chili with Dried Chiles: A Culinary Journey Through Heat, Flavor, and Tradition**

In the realm of culinary delights, chili with dried chiles stands as a testament to the transformative power of spice. This dish, steeped in history and tradition, takes on countless variations across cultures, each boasting a distinct symphony of flavors. From the fiery heat of New Mexican green chiles to the smoky warmth of chipotles, the versatility of dried chiles lends itself to a boundless exploration of taste. In this article, we present a curated collection of chili recipes, each showcasing the unique character of different dried chiles. Embark on a culinary adventure as we delve into the art of crafting chili with dried chiles, unlocking the secrets to creating a dish that tantalizes the taste buds and leaves you craving more.

**Recipes Included:**

* **Classic Red Chili with Dried Chiles:** Experience the quintessential chili recipe, a harmonious blend of ground beef, tomatoes, spices, and a medley of dried chiles. This timeless dish embodies the essence of comfort food, promising a hearty and satisfying meal.

* **Green Chili with Pork and Hominy:** Embark on a culinary journey to the Southwest with this vibrant green chili, featuring tender pork, plump hominy, and a chorus of roasted green chiles. The result is a symphony of flavors, combining smoky, earthy, and slightly spicy notes.

* **Vegetarian Black Bean Chili with Chipotle Chiles:** Discover a meatless marvel in this black bean chili, where chipotle chiles infuse a smoky depth of flavor into a hearty concoction of black beans, vegetables, and spices. Perfect for those seeking a flavorful and protein-packed plant-based dish.

* **Chicken Chili with Ancho and Guajillo Chiles:** Dive into a pot of rich and aromatic chicken chili, where succulent chicken mingles with a vibrant sauce infused with ancho and guajillo chiles. This chili strikes a balance between warmth and smokiness, making it a delightful choice for any occasion.

* **Turkey Chili with Cascabel and Pasilla Chiles:** Embark on a healthy and flavorful adventure with this turkey chili, where ground turkey serves as a lean protein base, complemented by the nutty flavor of cascabel and pasilla chiles. This chili is a testament to the versatility of dried chiles in crafting a wholesome and satisfying meal.

**Additional Tips and Variations:**

* Elevate your chili game with these essential tips: Experiment with different types of dried chiles to create unique flavor profiles. Adjust the heat level to suit your preferences by carefully selecting and combining chiles. Don't be afraid to add your personal touch with additional spices, herbs, and vegetables. For a richer and more complex flavor, consider using homemade broth or stock as the liquid base.

* Unleash your creativity by exploring these exciting variations: Create a delightful vegetarian chili by replacing the meat with a combination of beans, lentils, and vegetables. Add a smoky twist by incorporating roasted poblano or Anaheim chiles. For a unique and tangy twist, try adding a splash of citrus juice or vinegar. Top your chili with an array of garnishes such as shredded cheese, sour cream, diced avocado, or cilantro for an extra layer of flavor and texture.

**Conclusion:**

Chili with dried chiles is a culinary masterpiece that transcends time and cultures. With its endless variations and the ability to cater to diverse preferences, this dish continues to captivate taste buds worldwide. Whether you prefer a classic red chili, a vibrant green chili, or a meatless black bean chili, the world of chili with dried chiles awaits your exploration. So gather your ingredients, ignite your culinary passion, and embark on a journey of flavor and heat with these tantalizing recipes.

Let's cook with our recipes!

TEXAS RED CHILI

Texas Red Chili image

Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

Ingredients

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
3 tablespoons safflower oil, plus more as needed
3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7 to 8 garlic cloves, minced (5 tablespoons)
2 jalapeno or serrano chiles, seeded if desired, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
4 cups water, plus more if needed and for soaking
2 to 3 teaspoons white vinegar, to taste

Steps:

Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

TRUE TEXAS CHILI

True Texas Chili image

Provided by Stanley Lobel

Categories Beef Pepper Vegetable Sauté Super Bowl Dinner Meat Ground Beef Fall Winter Tailgating Family Reunion Poker/Game Night Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

Tips:

Soak the dried chiles in hot water until softened. This will help to rehydrate them and release their flavor. For best results, soak the chiles for at least 30 minutes, or up to overnight.
Toast the dried chiles in a skillet over medium heat until fragrant. This will help to deepen their flavor and give the chili a smoky taste. Toast the chiles for about 2-3 minutes, shaking the skillet occasionally, until they are fragrant and slightly darkened.
Use a variety of dried chiles to create a complex flavor profile. Some good options include ancho, guajillo, pasilla, and chipotle chiles. You can also add some cayenne pepper for an extra kick of heat.
Brown the meat in batches in a large pot or Dutch oven. This will help to prevent the meat from steaming and ensure that it gets evenly browned. Cook the meat in batches, removing it from the pot as it browns, and then adding more meat to the pot.
Add the vegetables and cook until softened. This will help to add flavor and texture to the chili. Cook the vegetables for about 5-7 minutes, or until they are softened but still have a little bit of crunch.
Add the browned meat, soaked chiles, and spices to the pot. Stir to combine and bring the mixture to a simmer. Simmer the chili for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. Season the chili with salt and pepper to taste.
Serve the chili hot, garnished with your favorite toppings. Some good options include shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

This chili with dried chiles is a hearty, flavorful, and easy-to-make dish that is perfect for a cold winter day. The combination of dried chiles, meat, and vegetables creates a complex and delicious flavor profile that is sure to please everyone at the table. So next time you're looking for a warm and comforting meal, give this chili a try. You won't be disappointed!