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Chili

Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish with tortilla chips or crumble in cornbread.

  • servings: 6

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Ingredients

  • 5 dried red chiles (Mexican ancho, New Mexican Hatch, or Anaheim)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced (1 tablespoon)
  • 2 pounds ground beef
  • 1 tablespoon coarse salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes, or pinch of cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup pickled jalapenos, chopped (optional)
  • 1 28-ounce can tomatoes, broken up, with juice
  • 12 ounces beer
  • 1 15-ounce can beans (pinto, kidney, black, or a combination), drained

Directions

  1. Step 1

    In a dry large skillet over high heat, lightly toast both sides of the chiles for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chiles in boiling water and let soften for 5 minutes. In a blender or food processor, puree the chiles with enough soaking liquid to form a thick paste.

  2. Step 2

    Heat the skillet again over medium-high heat, and then add the olive oil. Saute the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is excessively fatty (your judgment call), spoon off some of the fat, but leave some for flavor.

  3. Step 3

    Stir in the cumin and cook for 30 seconds. Add the chile paste, red pepper flakes, oregano, bay leaf, jalapenos, and the remaining teaspoon of salt. Stir to combine well.

  4. Step 4

    Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes. Add water if needed for desired consistency. Serve with preferred condiments.

Source
Mad Hungry, September 2010

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Reviews (6)

  • JenWidrig 13 Nov, 2010

    Thanks, Lucinda, for making a chili recipe that tastes like chili! The flavor in this is amazing. I have been making it once a week since the show aired. We are pretty wimpy about spice so I leave out the cayenne and jalapenos. The chilies give it great heat and smokiness. I also double the beans because we really like them. Plus I had to switch everything into a dutch oven after browning the meat because my skillet was full.

  • JenWidrig 13 Nov, 2010

    @Nermie: I think the dried and softened chilies are really the heart of this recipe, so I wouldn't try powder, but if you absolutely had to, 1 or 2 tablespoons would be plenty, I think.

  • Nermie_90505 27 Oct, 2010

    I think Lucinda mentioned that powdered chili could be used but I'm wondering how much to use. Help, anyone?

  • Nermie_90505 27 Oct, 2010

    I think Lucinda mentioned that powdered chili could be used but I'm wondering how much to use. Help, anyone?

  • skhester 2 Oct, 2010

    When this episode aired it was recommended to use a dark beer.

  • yvam777 29 Sep, 2010

    What kind of beer is best to use for this recipe? I wouldn't think lite beer would do much in terms of flavor, would it?