Chili con Carne

 

Ingredients:

• 1-2 pounds (about 900g) beef chuck, cut into small cubes (0.75" x 0.75" x 0.75" MAX)
• 1 lb coarse chili grind beef
• 2 tablespoons Avocado Oil or ghee
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 dried ancho chilis, stemmed and seeded
• 1 dried guajillo chili, stemmed and seeded
• 1 dried New Mexico chili, stemmed and seeded
• 1 tablespoon Gephardts chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• ½Tbsp cocoa - semi sweet morsels or chunks
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Apple Cider Vinegar

Instructions:

1. Prepare the dried chilis:
• Remove Stems and seed from chili.
• Toast the dried ancho and guajillo chilis in a dry skillet over medium heat for a couple of minutes until fragrant. Be careful not to burn them.(Or Toast in microwave for 60 sec). 
• Remove from heat, and soak the toasted chilis in hot water for about 20-30 minutes until they are softened.
• Once softened, blend the chilis with a bit of the soaking water and cocoa to create a smooth paste.
• Strain fluid out and discard solids.
2. Brown the beef:
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
• Season Beef Cubes with Salt.
• Add the beef cubes and brown them on all sides. Do this in batches to avoid overcrowding the pot. Once browned, set the beef aside.
3. 3. Sauté onions and garlic:
• In the same pot, add the chopped onions and cook until softened, about 5 minutes.
• Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add the chili powder, cumin, oregano, paprika, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices.
5. Combine ingredients: Return the browned beef to the pot and mix it with the onion and spice mixture.
6. Add the chili sauce (made from the blended dried chilis), crushed tomatoes, and beef broth. Stir to combine all the ingredients.
7. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1.5 to 2 hours, stirring occasionally. This slow cooking will allow the flavors to meld.
8. Season the chili with salt and black pepper. Add a dash of Apple Cider Vinegar
9. Serve: Ladle the chili into bowls and serve hot. You can garnish with toppings like shredded cheese, chopped green onions, or crema.