Make Ahead
Joe's Craft Chili
- Prep time 20 minutes
- Cook time 1 hour 30 minutes
- Serves 10 one-cup servings
Author Notes
An Italian's version of a traditional Southwestern dish with a French flair! I've always loved chili and was eager to create a version of the dish that had a significant depth of flavor. My family and I experimented with the combination below and fell in love with it. This chili is even better the next day! —Joe
What You'll Need
Ingredients
-
1
small rectangle of cheesecloth (app. 8"x10")
-
1
Dried guajillo chili pod with stem removed and seeds discarded (or other dried pepper of choice such as Ancho)
-
2
Bay leaves
-
1/2
Cinnamon stick
-
2 tablespoons
Olive oil
-
1 tablespoon
Butter
-
1
Green bell pepper (chopped)
-
1/2
Large vidalia onion (diced)
-
1 pound
Ground round (80-20)
-
1/2 pound
Ground (bulk) pork
-
1/2 pound
Ground (bulk) chorizo
-
3 tablespoons
Chili powder
-
3 tablespoons
Cumin
-
1/2 teaspoon
Dried mexican oregano
-
1/2 cup
Beef consomme (from a can)
-
2
28-ounce cans of whole, peeled San Marzano tomatoes
-
1/2 teaspoon
Unsweetened cocoa powder
-
2 tablespoons
Dark brown sugar
-
1 tablespoon
Kosher salt
-
1
15.5 ounce can of red kidney beans (undrained)
-
1
15.5 ounce can of pinto beans (undrained)
-
Garnish (Queso Fresco or cheese of choice, green onions crushed tortilla chips)
Directions
- Prepare a bouquet garni by placing the dried pepper, the cinnamon stick, and the bay leaves in the cheesecloth and tie it securely.
- Preheat a large cast iron pot for 2 minutes over medium heat. Add the olive oil and butter and continue to heat until butter is melted.
- Add the bell pepper and the onion to the pot and saute (stirring frequently) until softened (about 10 min).
- Increase heat to medium-high and add the ground round, the pork, and the chorizo. Cook until no longer pink (about 10 more minutes). use a wooden spoon to mix the meat.
- Add the chili powder, the cumin, and the Mexican oregano. Stir to mix and then continue to stir while cooking for an additional minute.
- Add the beef consomme and stir to combine.
- Add the tomatoes with their juices, carefully breaking them up with a wooden spoon as they are stirred into the meat mixture.
- Add the brown sugar, the cocoa, and the salt and stir to combine.
- Add the beans with their juices, then add the bouquet garni. Stir carefully to combine all ingredients.
- Bring the pot to a simmer and reduce heat to low. Simmer, stirring occasionally, with pot partially covered with lid for one hour.
- Remove bouquet garni before serving. Garnish as desired with Queso Fresco, green onions, and/or crushed tortilla chips
See what other Food52ers are saying.