I bought a Dutch Oven last night (Tramontina, on par with a Le Creuset, but $45 instead of $250), and decided to break it in with some Chili. A dutch oven is perfect for chili because it allows you to slow cook over low heat for hours without burning the bottom of the chili.
- 3lbs Chuck Roast
- 1lb Ground Chuck
- 3oz bag of dried Pasilla Pepper pods, de-stemmed and de-seeded
- 3oz bag of dried Ancho Peppers, de-stemmed and de-seeded
- 2oz bag of dried Guajilla, de-stemmed and de-seeded
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- (Optional: fresh pasillas, fresh anaheims, or any other scrumptious pepper)
- 2 large Red Onions, chopped
- 4 medium sized garlic cloves, chopped
- 2 cans (14oz) diced tomatoes (or fresh tomatoes during the summer months)
- Olive Oil
- Cayenne pepper
- Oregano (Fresh is optimal, but I used dried mexican)
- Kidney Beans
Cut open the chili pods and discard of the seeds. I used Pasilla, Ancho, and Guajilla, but you may use whichever you like. Mexican Markets are great for these, as you’ll pay $1.50 vs. $5 at Whole Foods. For a smokier chili, you can use some Chipotle peppers.
After discarding the seeds, cook the Chilis over low heat in 1 tbsp of olive oil. Do this for 10 minutes, or until they begin to soften. Next, combine the chilis, half a cup of water (more or less, depending how many peppers you have), 1 – 1.5tbsp of oregano, 2-3tsp of cumin, 1tsp paprika, 1/2tsp coriander and cayenne pepper (to taste) in a Food Processor. Blend until It is a coarse paste. Experiment with the amount of spices and herbs until it you like the taste of it.
Cut the chuck into 3/4-1″ sized pieces, cutting away the fat (there will be a lot of fat). Brown the cubes of beef in olive oil and some salt, and set aside.
Sautee the onion, garlic until the onion begins to soften. Add the fresh, chopped peppers and sautee for another few minutes. Add the pepper paste, stir until the onions and peppers are well coated, and sautee for another couple of minutes.
Add the tomatoes, return the beef, and simmer over low heat for a couple of hours, or longer if you have patience!
About an hour before you’re ready to eat, brown the ground beef, and add it to the mix.
You may optionally add some Kidney beans at this stage as well (add them at the beginning, and they’ll be mush by the time the chili is done).
Salt to taste.
Squeeze one fresh lime into the chili, serve hot, and garnish with cilantro and Tillamook cheddar cheese.