Beef Chili

Ingredients:

2 pounds ground beef or chopped beef

1 large white onion, diced

5 cloves of garlic, minced

4 stalks of celery stalks, chopped

1 large poblano pepper, chopped

8 to 10 dried chile ancho or California chile

1 cup tomato sauce

6 oz tomato paste

2 cups fire-roasted tomatoes

2 cups pinto beans

¼ cup chile powder

3 tablespoons of cumin

3 tablespoons of smoked paprika

3 tablespoons granulated garlic

2 tablespoons onion powder

2 tablespoons black pepper

Salt to taste

1 tablespoon crushed jalapeno or red pepper

¼ cup worcestershire sauce

2½ tablespoons liquid smoke

6 or more cups of beef broth

1 cup of dark beer

Canola oil

Directions:

In a large dutch oven pot, heat 3 tablespoons of oil to medium heat, add the beef and season with 1 tablespoon each of: cumin, paprika,granulated garlic, onion powder, black pepper, chile powder and salt. Stir well to combine. While the beef is browning, remove the stems and seeds from the dried peppers, transfer to a heat-proof bowl and cover with really hot water, cover and set aside. In a food processor combine the celery and the poblano pepper, pulse and then puree, set aside. Once the dried peppers have soaked for a good 30 minutes, drain and transfer to a blender, add 1 cup of water and blend until smooth, set aside.

Add the onions and fresh garlic to the beef and cook for a few minutes. Add the celery mix from the processor, stir well to combine, cook for 3 to 4 minutes. Add all of remaining dry spices, tomato products, chile sauce from the blender, worcestershire, liquid smoke, beer, broth and 2 teaspoons of salt, stir well to combine. When chili comes to a boil, reduce the heat, taste for salt, add the beans, cover and cook for a good 2 hours.

As the chili is cooking you want to keep on tasting. You may want to add a little more cumin, chili powder, salt. It is all a matter of individual preference. If you like it extra spicy, you could add 5 fresh serrano or jalapeno peppers that have been diced when you add your onions and garlic. If you like your chili thicker, reduce the amount of broth. In my opinion, the longer the chili cooks, the better it will taste.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Empanadas de Pollo
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Shrimp-Stuffed Little Chiles
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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