Make Ahead

Chili de Arbol Chili

January 18, 2013
2 Ratings
  • Makes 10 bowls
Author Notes

Spicy and smoky, this is a delicious go to chili recipe. I put a big pot on the stove early in the weekend, and everyone eats for 2 days. —Brussels Sprouts for Breakfast

What You'll Need
  • 1.5 pounds ground beef
  • 2 medium onions (diced)
  • 6 cloves garlic (minced)
  • 1 6 oz. can tomato paste
  • 1 tablespoon cumin
  • 1 teaspoon ground cayenne
  • 1 teaspoon coriander
  • 1/2 teaspoon dried jalapeno pepper flakes
  • 1 teaspoon smoky paprika
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 25 dried chili de arbol (stems and seeds removed)
  • 3 cups hot water
  • 1 large can crushed tomatoes
  • 1/4 cup flour
  • 1 can red kidney beans
  • 1 can black beans
  • 1 can hot green hatch chilies
  • 1 1/2 cups frozen corn
  • 1 quart low sodium broth (I used homemade smoky turkey broth)
  • s&p
  • olive oil
  1. Start by prepping the chilis de arbol. Remove most of the seeds from the chilies by cracking them in half. Char the chilies for 3-4 minutes in a dry saute pan. Cover with 3 cups of boiling water and let sit for 30 minutes. Puree in a food processor and set aside.
  2. In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
  3. Add 1 tbsp of oil to the beef fat and remaining beef bits. Add both onions, cumin, cayenne, coriander, jalapeno flakes, smoky paprika, bay leaf, salt and pepper. Saute for 5 minutes. Add garlic and saute for 3 minutes.
  4. Add tomato paste and stir in. Let cook for 3 minutes. Add can of crushed tomatoes and some more salt and pepper. Stir in 1/4 cup of flour to thicken, and bring to a simmer.
  5. Add chili de arbol puree/liquid and stir in. Bring back to a simmer. Add ground beef, corn, kidney and black beans, and chilies. Bring to a simmer
  6. Add turkey, beef or chicken broth, salt and pepper. Bring to a simmer and let cook for 30 minutes. Serve with shredded cheese, cilantro and diced onion.

See what other Food52ers are saying.

  • Steven Slator
    Steven Slator
  • Ted Morris Knowlton
    Ted Morris Knowlton
  • Jeff Franklin
    Jeff Franklin
  • Karen hambrecht
    Karen hambrecht

4 Reviews

Jeff F. December 10, 2018
This is a very nice recipe. I made it tonight with some alterations and I'm really liking the flavor. The smoked paprika is an excellent addition, as is the cinnamon. The Arbol chilies, charred and pureed makes a big difference in how this recipe tastes compared to ordinary chili - it has a lot of flavor depth. Be warned charring the arbols in a pan inside your house will result in a potent cloud of invisible, choking pepper smoke. Opens up the sinuses nicely, but you might want to do this outside if you can.
Steven S. November 5, 2018
Nice recipe. I used it as a basis with some tweaks. Flavoursome and spicy, lovely!
Ted M. November 4, 2018
I made it as written with the following changes, about 15 CDArbol and regular green chilis instead of Hatch. Verdict: absolutely terrific. Very flavorful - a bit on the spicy side for a mixed group. I will be making this many time again. Great recipe!
Karen H. January 26, 2013
I imagine you put a lot more then this recipe for that. I would finish this myself at the first dinner. Looks delicious though.