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
Ingredients
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1.5 pounds
ground beef
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2
medium onions (diced)
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6
cloves garlic (minced)
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1
6 oz. can tomato paste
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1 tablespoon
cumin
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1 teaspoon
ground cayenne
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1 teaspoon
coriander
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1/2 teaspoon
dried jalapeno pepper flakes
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1 teaspoon
smoky paprika
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1/4 teaspoon
cinnamon
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1
bay leaf
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25
dried chili de arbol (stems and seeds removed)
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3 cups
hot water
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1
large can crushed tomatoes
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1/4 cup
flour
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1
can red kidney beans
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1
can black beans
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1
can hot green hatch chilies
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1 1/2 cups
frozen corn
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1 quart
low sodium broth (I used homemade smoky turkey broth)
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s&p
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olive oil
Directions
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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.
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In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
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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.
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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.
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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
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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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