Best chilli

"Ingredients: 2 pounds beef chuck, cut into bite-sized cubes 1 large onion, finely diced 4 cloves garlic, minced 3 dried ancho chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded 2 dried pasilla chilies, stemmed and seeded 2 cups beef broth 1 cup strong brewed coffee (black) 1 can (14 oz) fire-roasted crushed tomatoes 3 tablespoons tomato paste 3 tablespoons masa harina (corn flour) 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper (adjust to taste) Salt and black pepper to taste 3 tablespoons vegetable oil Optional Toppings: Shredded sharp cheddar"

Prep Time

30

Cook Time

1

Paired With

Cabernet Sauvignon

Main Protein

Beef

Ingredients

IngredientQuantity
beef chuck 2 lbs

Directions

Ingredients:

  • 2 pounds beef chuck, cut into bite-sized cubes
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried pasilla chilies, stemmed and seeded
  • 2 cups beef broth
  • 1 cup strong brewed coffee (black)
  • 1 can (14 oz) fire-roasted crushed tomatoes
  • 3 tablespoons tomato paste
  • 3 tablespoons masa harina (corn flour)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil

Optional Toppings:

  • Shredded sharp cheddar cheese
  • Sliced jalapeños
  • Fresh cilantro, chopped
  • Avocado slices
  • Lime wedges

Instructions:

  1. Toast the dried chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for about 20 minutes. Blend them into a smooth paste with a bit of the soaking water.

  2. In a large pot, heat vegetable oil over medium-high heat. Brown the beef cubes on all sides, then remove them from the pot and set aside.

  3. In the same pot, add diced onions and minced garlic. Sauté until onions are soft and translucent.

  4. Stir in the chili paste, cumin, smoked paprika, and cayenne pepper. Cook for a few minutes until the spices are aromatic.

  5. Add the beef back to the pot, followed by beef broth, brewed coffee, crushed tomatoes, and tomato paste. Bring to a simmer, then reduce heat to low, cover, and let it simmer for about 2 hours until the beef is tender.

  6. In a small bowl, mix masa harina with a bit of water to make a smooth paste. Stir it into the chili to thicken the sauce.

  7. Season with salt and black pepper to taste. Adjust the level of cayenne pepper for your desired spice level.

  8. Serve hot, and garnish with shredded sharp cheddar cheese, sliced jalapeños, fresh cilantro, avocado slices, and lime wedges.