Viet-Mex Chili
"A chili recipe I perfected in college marrying elements from Vietnamese and Mexican cuisines. Economical, delicious and plentiful."
Ingredients
| Ingredient | Quantity |
|---|---|
| minced lean beef | 1 lb, 1 large, 3 cloves, 1 tbsp, 1 tbsp, 1 tbsp, 1 1/2 tsp, 1 tsp, 1 tsp, 3/4 tsp, 1 tsp, 1 1/2 cups, 15 oz can, 14.5 oz can, 1/4 cup, 1/2 tbsp, 1/2 tbsp, (green onions, sour cream, etc.), (to serve) |
| onion | |
| garlic | |
| minced chipotle peppers in adobo sauce | |
| ancho chili powder | |
| guajillo chili powder | |
| smoked paprika | |
| cumin | |
| onion powder | |
| black pepper | |
| salt | |
| beef broth | |
| pinto beans | |
| fire roasted tomatoes | |
| tomato paste | |
| soy sauce | |
| fish sauce | |
| preferred toppings | |
| white rice |
Directions
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Prepare chilis (skip this step if you can find pre-ground chili powders). Split dried ancho chili peppers (about 1-3 peppers) down the middle and remove all seeds. Place dried ancho chili flesh/meat in blender or spice grinder and grind until a coarse powder. Repeat steps for guajillo chili powder (about 1-2 peppers).
-
Set stove to high heat. Add oil to large pot or Dutch oven until bottom of pot is coated.
-
Add beef to pot and sprinkle with salt. Brown beef and cook over high heat breaking apart with a spatula. Cook until beef forms brown crispy and crusty bits. Remove beef from pot and drain fat if necessary reserving 2 tbsp of fat. Add more oil if there is not enough fat.
-
Add onion and cook until softened, about 3-5 minutes.
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Add garlic and cook until fragrant (about 30 seconds).
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Add all spices (chipotle in adobo, ancho powder, guajillo powder, paprika, cumin, onion powder, black pepper) and stir well. Cook for 1 minute to lightly toast spices.
- Add tomato paste and cook for 3-5 minutes until tomato paste turns darker color to a brick red.
-
Add beef broth and stir.
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Return cooked beef to the pot and add all remaining ingredients — beans, tomatoes, soy sauce and fish sauce.
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Bring to a boil and cook 1-2 minutes, stirring frequently.
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Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes minimum to allow flavor to develop. For best flavor, simmer for 1 hour.
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Serve over white rice with preferred toppings (green onions, sour cream, etc).