Chili con Carne

By C Moose

Ingredients

• 2 dried pasilla or poblano chiles
• 2 1/2 lb. 90 percent lean ground beef
• 3-4 tbs olive oil
• 2 large Spanish onions, finely sliced
• 8 large cloves of garlic, minced
• 1 cup diced carrot
• 1 1/2 tbs ground cumin
• 2 tsp red chili flakes
• 1/4 cup chili powder
• 1/2 tsp ground cinnamon
• 1 bottle dark beer or ale (up to 2)
• 2 16oz cans tomato sauce
• 2 tbs tomato paste
• 1 tbs red wine vinegar
• 1 14oz can beef broth
• 3 16oz cans pinto, kidney or black beans
• salt and pepper
• optional - 1 tsp chipotle chile in adobo sauce

Details

Servings 15

Preparation

Step 1

1. Cover chiles with hot water and steep until soft (about 20 minutes). Remove the stem and seeds and puree in a blender with a little of the soaking liquid.

2. In a large, heavy-bottomed Dutch oven, over medium heat, warm 1 tablespoon of the oil. Crumble the beef into the pan and add salt and pepper. Saute until cooked through, about 8 minutes. Remove from pan with slotted spoon. If there is a lot of grease, pour some of it off. you want to have 2-3 tablespoons left.

3. Return the Dutch oven to medium heat and add the onion, carrot, and garlic. Saute for 10 minutes or until the onions are soft and tender.

4. Add the cumin, chili flakes, pureed chile, cinnamon, and chili powder to the onions and saute for 5 minutes, stirring frequently so that it does not scorch. Add a little beer if necessary. It will become a thick, aromatic paste. Add the beef back into the Dutch oven and stir well to coat.

5. Add the beer remaining in the first bottle, tomato sauce, and beef broth. Cover and simmer for 1 hour over low heat and taste for seasoning adding salt, pepper, and cayenne if necessary. Add more beer or water at this point if the chili is too dry. Add the beans and simmer 15 minutes.