A big bowl of deep red chili, every spoonful full of bites of beef, creamy beans, and warm spices. Three different types of chili peppers bring their own unique flavors to the game … jalapenos for brightness, Anaheims for tangy spice, and chipotles for a smokey heat. Whether you serve it with corn chips, sour cream, or cornbread, you’ll find yourself going back over and over again for just a “few more bites.”
Cook 2 cups of dried beans covered in water in a pressure cooker for 10 minutes; release pressure and strain beans. Put beans back in pressure cooker, add 2 teaspoons salt and cover with water, cook on high pressure 10 more minutes; release pressure and drain. Set aside. Place the Anaheim chili in the air fryer at 400° for 6-7 minutes, until large, heavy pot, sautee onions and jalapenos until they are soft and tender. Remove from pot and brown small pieces of stew meat; remove from pot and set aside. Brown ground beef. Return onions, peppers, and stew meat to pot. Add in 3 crushed cloves garlic, 3 T chili powder, 2 T dried oregano, 2 T cumin, 1 t cayenne and cook briefly to slightly toast the spices. Add 1/4 cup tequila to deglaze the pan; cook 2-3 minutes. Add 3 cups of beef broth and cook until the liquid has reduce by about 1/4. Add 32 ounces tomato sauce, 1 chopped chipotle chili with 1 T adobo sauce; the cooked beans, and salt and pepper to taste. Bring to a slow boil and cook for 1.5-2 hours, stirring often, until stew meat is tender.
MAKE IT YOUR WAY:
– Rather than two different types of beef, use only stew meat, only ground beef, or ground turkey.
– Make it vegetarian by leaving out the meat and using vegetable broth instead of beef broth.
– Leave out the beans or change the quantity to suit your preference.
– Mix and match different chili peppers – for spicier, use serrano peppers or habaneros. For milder, reduce the number of chilis or leave them out completely.
– Use canned or jarred chili peppers, such as chopped green chilies for the Anaheim pepper, and jarred jalapenos for the fresh jalapenos
– Use canned beans – a can each of pinto, kidney, and black beans is a wonderful combination!
There are as many ways to make chili as there are people who claim themselves to be chili experts. Some say beans are blasphemy; others say no tomato products; and there are others whose secret recipe involves primarily canned goods. They all have their merits, and there are few that I wouldn’t eat. But this is the one that we love.
It starts off with dried beans, both ground beef and pieces of stew meat, and a deliciously spicy mixture of chili peppers … jalapenos for their bright flavor, roasted Anaheim, which brings a bit tangy fruitiness, and a chipotle pepper to add a smokey heat. It’s not a quick dish, but the results are exceptional. And, like most good chilis and soups, it’s even better as leftovers. So be sure to make a big pot, have your favorite toppings on hand, and then settle down and let this warm and comforting meal warm the hearts and souls of those you love.