Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chili With Smokey Ancho Chilies

on November 3, 2014

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What’s better than a bowl of chili with all the “fixins” on a cold day?, a bowl of chili on a cold day. This recipe is one for the books. Here’s how I made it. First I start with the chilies.

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I start with 7 dried Ancho chilies that I put into a sauce pan with 3 cups of water that I bring to a boil, then simmer for about 30 minutes on med low heat. While that’s doing it’s thing, it’s time to prep all the veggies. Most of what makes a chili so great is all the veggies and spices that go into the recipe. It does take some time but it is so worth it.

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Here I have 1 each red and green bell pepper chopped. 1 yellow onion chopped. 1 jalapeno pepper seeded and chopped. 5 cloves of garlic minced.

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Now after 30 minutes, the Ancho chilies are ready to be taken out, but save the chili stock. I tell you what I do with that liquid in a minute. Set them on a plate to cool until you are able to handle them. Once cooled you want to take the tops off and seed them.

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Starting with the top left picture are the Ancho chilies that I’ve seeded and put into a food processor. Now Ancho chilies are just smoked and dried Poblano peppers. They are really quite mild but give a nice smokiness and color to the dish. I add all the minced garlic to the processor, and 1 jar of Piquillo peppers that I drained. I then add 2 tablespoon of light brown sugar and 2 Chipotle peppers with their seeds. Now if you want less heat, then remove the seeds from the Chipotle peppers, I add some of the Ancho chili (stock) water that I reconstituted the peppers in, to the food processor to help in blending all these ingredients together and to add extra flavor. Pulse all of this until it’s all blended well, this last picture is what you’ll end up with.

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Now here I have all my veggies, pus I’ve added 1 bunch of green onions sliced. Reserve the dark green tops for garnish later. I also have 1 can each of dark red kidney beans and black beans that both have been drained and rinsed.

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Moving on, I get all my spices together for this recipe and a large heavy bottom pot.  I have 2 tablespoons of olive oil getting hot on med heat so I can start to bloom the spices and bring out all of their oils. 2 tablespoons each of cumin, garlic powder, ground chipotle pepper, paprika, chili powder, and 1 tablespoon of cardamon. Let all the spices bloom in the oil for a minute or two stirring them around. Now I add the meat.

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Here I have 3 pounds of ground beef that I add into the pot.

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I turn up the heat to med high and add the meat into the pot with 2 tablespoons of Kosher salt and 1 teaspoon of black pepper. Once it starts to brown, I add 1 tablespoon of tomato paste for a concentrated tomato flavor and stir that through. This all cooks for 5-7 minutes or so until all the meat is brown, and has absorbed all those wonderful spices. Here I do something a bit different. I add in 1 can of beef consomme.

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The beef consomme adds a deep savory beef flavor to the meat. I add this to the browned beef and let it all reduce and get absorbed into the meat before adding in the veggies. This will take a few minutes with the pot still on med high heat. Stirring this together, once this is absorbed into the meat add all the veggies in and stir to combine.

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After stirring all the veggies in with the meat it’s time to add 1 more can of beef consomme and 2 can of San Marzano tomatoes to the pot.

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Turn the stove back down to med and let everything simmer nice and slow for about 40 minutes. After 40 minutes, add in the beans and let cook for another 15 minutes.  The chili is now finished. Turn the heat off and cover. The chili will stay nice and hot while you make all the toppings.  My favorite part.

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The dark green onion tops that I reserved from earlier.

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You can’t have chili without some guacamole right? This is how I make mine. I start with half of a red onion diced fine. Then 1 jalapeno seeded and minced fine. 3 avocados diced in small chucks.  2 plum tomatoes seeded and diced small. The juice of 1 1/2 limes. 2 tablespoons of fresh chopped cilantro, and a good sprinkling of Kosher salt and pepper. I mash all this with a fork, but not to break up all the avocados. I like my guacamole to be chunky

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I set all my toppings,  shredded Monterey Jack cheese, guacamole, cilantro, limes, and my green onions. Oh and I always have to have corn bread too.

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This I didn’t make from scratch, but that’s fine. I don’t mind taking some help from the store!

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Is this a beautiful site or what?


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