- 6
- 20 mins
- 280 mins
Ingredients
- Ancho Chili Powder:
- 3 pounds beef shoulder, cut in large cubes
- Kosher salt and freshly ground black pepper
- 2 medium onions, diced
- 5 garlic cloves, halved
- 3 canned chipotle peppers in adobo, chopped
- 1 jalapeno, chopped
- 1/2 cup Ancho Chili Powder, recipe follows
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 2 1/2-ounce) 1/2-ounce) cans kidney beans, drained and rinsed
- 1/4 cup cornmeal
- 1 tablespoon grated unsweetened chocolate
- 3 cups shredded white Cheddar, for serving
- 16 saltine crackers, for serving
- 3 3 ancho chiles, seeded and hand-torn into pieces
- 2 2 tablespoons chili powder
- 2 2 tablespoons ground coriander
- 1 1 tablespoon ground cumin
- 1 1 tablespoon sweet paprika
- 1 1 tablespoon dried oregano
- 1 1 tablespoon garlic powder
- 1/4 1/4 teaspoon ground cinnamon
- 1 1 teaspoon sugar
Preparation
Step 1
Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Brown the beef shoulder with salt and pepper and add spices blend (onion, garlic, chipoltes, and jalapeno). Cook ingredients down (spices).
Add enough water to cover by 1 inch, about 1 quart, and place over medium heat. Pour entire cans of tomatoes. Bring to a boil and skim off any foam that rises to the surface. Stir in the Ancho Chile Powder.
Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.
Add the next layer of flavor by stirring in the mesa and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.