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our favorite chili atk


a 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. wear gloves when working with both dried and fresh chiles. dried new mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. if you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded monterey jack or cheddar cheese. the chili can be made up to 3 days in advance. prep time includes the beans soaking time.


# # # # # # # # # # # # # # #


  • Carbohydrates: 335.6
  • Fats: 15.0
  • Dietary Fiber: 22.0
  • Minerals: 146.0
  • Proteins: 28.0
  • Vitamins: 7.0
  • Water: 16.0


  1. Beans: combine 3 tablespoons salt
  2. 4 quarts water
  3. And beans in large dutch oven and bring to boil over high heat
  4. Remove pot from heat
  5. Cover
  6. And let stand 1 hour
  7. Drain and rinse well
  8. Adjust oven rack to lower-middle position and heat oven to 300 degrees
  9. Chili paste: place ancho chiles in 12-inch skillet set over medium-high heat
  10. Toast
  11. Stirring frequently
  12. Until flesh is fragrant
  13. 4 to 6 minutes
  14. Reducing heat if chiles begin to smoke
  15. Transfer to bowl of food processor and cool
  16. Do not wash out skillet
  17. Add rbol chiles
  18. Cornmeal
  19. Oregano
  20. Cumin
  21. Cocoa
  22. And teaspoon salt to food processor with toasted ancho chiles
  23. Process until finely ground
  24. About 2 minutes
  25. With processor running
  26. Very slowly add cup broth until smooth paste forms
  27. About 45 seconds
  28. Scraping down sides of bowl as necessary
  29. Transfer paste to small bowl
  30. Chili: place onions in now-empty processor bowl and pulse until roughly chopped
  31. About four 1-second pulses
  32. Add jalapenos and pulse until consistency of chunky salsa
  33. About four 1-second pulses
  34. Scraping down bowl as necessary
  35. Heat 1 tablespoon oil in large dutch oven over medium-high heat
  36. Add onion mixture and cook
  37. Stirring occasionally
  38. Until moisture has evaporated and vegetables are softened
  39. 7 to 9 minutes
  40. Add garlic and cook until fragrant
  41. About 1 minute
  42. Add chili paste
  43. Tomatoes
  44. And molasses
  45. Stir until chili paste is thoroughly combined
  46. Add remaining 2 cups broth and drained beans
  47. Bring to boil
  48. Then reduce heat to simmer
  49. Meanwhile
  50. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering
  51. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt
  52. Add half of beef and cook until browned on all sides
  53. About 10 minutes
  54. Transfer meat to dutch oven
  55. Add bottle lager to skillet
  56. Scraping bottom of pan to loosen any browned bits
  57. And bring to simmer
  58. Transfer lager to dutch oven
  59. Repeat with remaining tablespoon

Step 33

Total Time in Minute 210

Ingredients Count 17

cooking our favorite chili atk

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Table salt

Dried pinto bean

Dried ancho chiles

Dried arbol chiles


Dried oregano

Ground cumin

Cocoa powder

Low sodium chicken broth


Jalapeno chiles

Vegetable oil

Garlic cloves

Diced tomatoes

Light molasses

Blade steaks

Lager beer

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