Red-Eye Beef Chili with Anchos
Man, did I cook a lot this day. I made three make-ahead meals. Chicken Curry (page 130) and my Red-Eye Beef Chili with Anchos and Squash & Escarole Lasagna (recipes follow).
- 2 dried ancho chiles, stemmed and seeded
- 2 to 3 cups beef stock
- 1 tablespoon vegetable oil or EVOO
- 2 pounds ground beef chuck
- 2 tablespoons chili powder (I used Gephardt’s)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground allspice
- 2 tablespoons instant espresso powder
- Salt and pepper
- 1 large or 2 medium onions, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup lager beer, at room temperature
- 2 tablespoons masa harina or fine cornmeal
Place the anchos in a pot and cover with stock. Bring to a low boil, then reduce the heat to low. Simmer gently for 10 to 15 minutes to soften, then let it all cool a bit. Puree the chiles and liquid and set aside.
Meanwhile, in a Dutch oven heat the oil over high heat. Add the beef and break it up into crumbles as it browns. Add the chili powder, cumin, coriander, allspice, and espresso powder (so it’s like a “red-eye” chili). Stir that around, then season with salt and pepper. Add the onion and garlic and stir until the onions are tender. Stir in the tomato paste, Worcestershire, beer, pureed anchos, and the masa harina. Let that simmer for 30 to 45 minutes over low heat.