DING DONG EIGHT-ALARM CHILI

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Ding Dong Eight-Alarm Chili image

Categories     Soup/Stew     Bean     Beef     Pepper     Super Bowl     Dinner     Brisket     Spice     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Party     Potluck     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream

Steps:

  • Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
  • While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
  • Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
  • Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  • Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  • Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  • Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Memory Jays
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This chili is delicious! It's the perfect combination of spicy and flavorful. I'll definitely be making it again.


Thomas M Richards
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I love this chili! It's the perfect balance of spices and the beef is so tender. I highly recommend it.


Basadi Florah
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This is the best chili I've ever had! It's so rich and flavorful. I can't wait to make it again.


Florence Matiyenga
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I'm not usually a fan of chili, but this recipe changed my mind. It's so flavorful and satisfying. I'll definitely be making it again.


Johirul Islam11
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This chili is amazing! I love the smoky flavor and the tender beef. It's the perfect comfort food for a cold winter day.


Santosh Singh
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I've been making this chili for years and it's always a crowd-pleaser. It's the perfect combination of spicy and flavorful. I highly recommend it!


Samantha Buckey
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This is my go-to chili recipe. It's always a hit with my friends and family. I love that it's so easy to make and that I can always find the ingredients at my local grocery store.


Itx Gouru
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I made this chili for a potluck and it was a huge success! Everyone raved about how delicious it was. I'm so glad I found this recipe.


Braylon Davis
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This chili is so flavorful and hearty. It's perfect for a cold winter day. I especially love the addition of the chocolate. It gives the chili a rich and complex flavor.


Aon Kazmi
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I was a bit skeptical about this recipe at first because it seemed like it would be too spicy for me. But I was pleasantly surprised! The chili had a nice kick to it, but it wasn't overwhelming. I'll definitely be making this again.


Raja Mana
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This is the best chili recipe I've ever tried! The combination of spices is perfect and it has just the right amount of heat. I highly recommend it.


kristy workey
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I've made this chili recipe several times now and it never disappoints. It's so easy to make and always turns out delicious. My family loves it!


Nihal Qureshi
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This chili was a hit at my last party! Everyone loved the unique flavor and the perfect amount of heat. I'm definitely making it again soon.