Chili

By SallySmo

Ingredients

• Garnishes:
• 1 large dried ancho chiles*
• 1 anaheim pepper
• 6 oz green chilies
• 2 lg onions, chopped (about 4 cups)
• 2# ground beef
• Coarse kosher salt
• 6 large garlic cloves, peeled
• 1 tablespoons chili powder
• 1 teaspoons cumin seeds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 teaspoons coarse kosher salt
• 10-ounce fire-roasted salsa
• 28 oz whole tomatoes
• 6-ounce beer
• 1/2 cup finely chopped fresh cilantro stems
• Fresh cilantro leaves
• Chopped red onion
• Diced avocado
• Shredded Monterey Jack cheese
• Warm corn and/or flour tortillas
• Garnishes: Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
• *Available at many supermarkets and at specialty foods stores and Latin markets.

Preparation

Step 1

For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Brown meat and onions over medium-high heat until beginning to brown.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1/2 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree in pot with beef and onions. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cook on stove uncovered for 4 hours. Season chili to taste with salt and pepper.