Nothing quite says cold weather like a big bowl of hot, hearty chili. This classic dish is the perfect pick-me-up during Sunday football games, after a day of raking leaves or on crisp, chilly nights.
Ingredients
- 3 dried ancho or guajillo chiles
- 1 to 2 cups boiling water
- 2 tablespoons tomato paste
- 3 garlic cloves
- 1/4 cup chili powder
- 1-1/2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 pound ground beef
- 1-1/2 teaspoons montreal steak seasoning
- 2 pounds beef tri-tip roast, cut into 1/2-inch cubes
- 2 teaspoons salt, divided
- 2 teaspoons coarsely ground pepper, divided
- 2 tablespoons canola oil, divided
- 1 large onion, chopped (about 2 cups)
- 1 poblano pepper, seeded and chopped
- 1 teaspoon dried oregano
- 1-1/2 teaspoons crushed red pepper flakes
- 3 cups beef stock
- 1 bottle (12 ounces) beer
- 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, drained
- 3 tablespoons masa harina
- optional: american cheese slices, sour cream, shredded cheddar cheese, diced red onion, sliced jalapenos, cilantro and corn chips
Instruction
- Combine chiles 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 chiles, 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 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat for 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.
