Hearty Southwest Style Chili
Ingredients
- 2 ancho chiles seeded and hand-torn into pieces
- 3 pounds beef shoulder cut into large cubes
- Sea salt and freshly ground black pepper
- 2 onions, diced
- 10 garlic cloves halved
- 3 canned chipotle peppers in adobo chopped
- 1 jalapeno, seeded and chopped
- 2 tablespoons chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 2 (15 1/2-ounce) cans kidney beans drained
- 1/4 cup cornmeal
- 1 tablespoon grated unsweetened chocolate
Instructions
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
- Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,
