I have a definite gravity towards chili. I have made QUITE a few of them. My favorite chili recipes always involve a deep depth of flavor. This chili pairs a rich Chocolate Porter with classic flavors like oregano, ancho chilies and an array of fresh chilies. My twist is incorporating crispy chunks of beef rib meat, to create that umptious factor.
- 3 Tbls Ancho chili powder
- 1 Tbls Hungarian Paprika
- 2 tsp ground cumin
- 1 tsp dried oregano, crushed
- 1/2 tsp aleppo pepper (or use red chile flakes)
- 1 tsp cayenne
- 2 tsp kosher salt (plus more for seasoning)
- 1 tsp cracked black pepper
- 1 tsp cocoa powder
Mix all ingredients together and set aside.
Prep for the chili...
- 1 rack of beef ribs, fat removed, deboned and meat diced into 1/2" chunks, about 1 lb of meat
- 1 lb ground brisket
- 1 lb ground chuck
- 1/4 cup AP flour, seasoned with 1/2 tsp salt and 1/4 tsp pepper
- 2-3 Tbls olive oil
- 1 pasilla pepper, seeded and diced
- 1 Anaheim green chile, seeded and finely diced
- 2 jalapeños, seeded and finely diced
- 2 red jalapeños, seeded and finely diced
- 2 medium onions, diced
- 4-6 cloves of garlic, crushed and finely minced
- 1- 14.5 oz. can diced tomatoes
- 1 chocolate porter beer (16 oz.)
- 1 cup dried pinto beans + 1 cup dried black beans** (soaked overnight in water, or from canned)
- 4 cups low sodium chicken stock (I used home-made)
- 2 Tbls tomato paste
- 4-5 sprigs fresh thyme, tied together
Take the diced beef rib meat, and liberally salt and pepper them. Toss the chunks in seasoned flour, and shake off the excess. Saute rib meat chunks in a large pot with 2 Tbls olive oil, over medium high heat until brown and crispy. Reserve and keep chunks warm, and add ground brisket and chuck to the pan. Add a little more oil if necessary. Brown meat, and season with salt and pepper. Set browned meat aside with chunks to keep warm. Add diced onions to the pan, and saute until translucent, about 3-5 minutes. Add diced peppers and garlic to the pan, and saute until tender, about 5 minutes more. Add reserved meat back into the pot, stir in spice mixture and tomato paste and cook off for about 2-3 minutes.
Deglaze with the chocolate porter, and stir. Add the chicken broth, diced tomatoes and fresh thyme bundle to the pot. Bring back to a simmer, cover and place in 350º and bake for at least 2 1/2 hours. Skim off excess fat, and add from-scratch beans**, or canned beans and continue to bake for another 30-45 mintues until done. Serve with crispy onion straws, sour cream and cheddar (I used horseradish white cheddar).
**Beans from scratch:
- 1 cup dried pinto beans
- 1 cup dried black beans
- 2 quartz water
- 1 large onion, peeled and quartered
- 3-4 cloves crushed garlic
Soak beans in water overnight (at least 6-8 hours)
Drain beans and place in large pot. Fill water 2-3 inches above beans. Add onions and garlic, and bring to a simmer over medium-high heat. Reduce to medium-low and continue to simmer for about 2 hours until almost tender. Strain and reserve for chili.