Make Ahead

Chili de Arbol Chili

by:
January 18, 2013
4.5
2 Ratings
Chili de Arbol Chili
  • 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
Ingredients
  • 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
Directions
  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.
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4 Reviews

Jeff F.
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.
Steven S. November 5, 2018
Nice recipe. I used it as a basis with some tweaks. Flavoursome and spicy, lovely!
 
Ted M.
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.
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.