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Simplified Fancy Chili
Cook view
https://www.youtube.com/watch?v=8h7YSpu98Uc
Cook
2 hr 15 min
Total
2 hr 15 min
Yield
8
Ingredients
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oz
ml
parts
2 lb beef, preferably fatty cuts
1 red onion
1 poblano peppers
5 cloves garlic
4 tbsp olive oil
2 g chili flakes
20 g chili powder
20 g paprika
12 g cumin
10 g cocoa powder
28 oz crushed tomatoes
28 oz diced tomatoes, drained
850 g beans, cooked
150 g bean liquid, reserved
30 g brown sugar
20 g Hot sauce
20 g worcestershire sauce
40 g apple cider vinegar
15 g salt
Instructions
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1.
Pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2.
Toast chiles in the oven at 450 degrees for 5-10min
3.
Cut beef into roughly 1 inch chunks
4.
pull chilis from oven and remove seeds
5.
blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6.
brown beef chunks on high in a pan
7.
add oil, onion, and poblano to a large heavy-bottomed pot. sautee for 1-2 minutes
8.
once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
9.
deglaze with splash of beef stock
10.
add crushed and drained diced tomatoes, and chili paste you made earlier. stir
11.
add beef, stir to combine
12.
put lid on pot and load into a 275 degree oven for 90 minutes
13.
after 90 minutes, add brown sugar, hot sauce, Worcestershire, vinegar, salt, cooked beans + 150g bean liquid and gently stir to incorporate
14.
load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
15.
after 45 minutes, taste and add your final seasonings to adjust if needed (salt, brown sugar, cider vinegar, hot sauce)