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Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

Source: Martha Stewart Living, October 2009
Servings

Ingredients

Directions

Cook's Notes

The dried chiles, oregano, and cumin can be replaced with 1/2 cup chili powder. Skip step 1, add powder to onion mixture, and cook for 1 minute.

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77
  • txlissa
    30 DEC, 2009
    This is wonderful! I will definitely make this again, and soon. It's especially good on a cold winter day. It's also great for making a Frito pie - pour chili over Fritos, and add cheese. For those of you wanting to add beans: you may end up with chili, but it won't be Texas Red. True Texas Red never, ever, ever has beans in it.
    Reply
  • EWjunk
    8 NOV, 2009
    tasty, but I wouldn't make again - still looking for "perfect" chili! I'd never made chili with anything but ground beef, and I really liked the diced chuck. It cooked up very tender. I did add some pintos and thickened it with a little masa as it was pretty soupy, even after 3 hours.
    Reply
  • MS11402627
    6 NOV, 2009
    Wonderful nuances and layers of flavor from the different peppers. We resisted the urge to add beans. Very flavorful, highly recommend.
    Reply
  • futurowoman
    4 NOV, 2009
    This is very delicious! Next time, however, I will also add some kidney beans. I think it could use the balance. We added some extra sharp cheddar and that was a nice touch, too.
    Reply

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