Ding Dong Eight-Alarm Chili

Ding Dong Eight-Alarm Chili
Photo by Romulo Yanes

Ingredients

  • ¼ cup canned chipotle chiles in adobo
  • 4 pounds well-marbled beef brisket or boneless chuck, trimmed
  • 1 ½ pounds white onions
  • white onion
  • 2 cups water
  • sour cream
  • 1 ½ tablespoons ground cumin
  • + 14 more ingredients
    • 4 tablespoons vegetable oil
    • ½ cup fresh cilantro
    • 4 fresh serrano or other small green chiles
    • 1 tablespoon dried oregano (preferably Mexican)
    • 1 12-oz bottle beer (not dark)
    • 1 tablespoon salt
    • 1 28- to 32-oz can whole tomatoes in juice
    • 1 ½ tablespoons chili powder (not pure chile)
    • 6 large garlic cloves
    • 2 ounces dried ancho chiles (4 large)
    • fresh cilantro
    • cubed avocado
    • 2 ½ cups pinto beans
    • shredded Cheddar

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well. While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until c...

View full recipe at Epicurious

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