Hot Texas Chili with Chocolate Stout

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 776, total fat 56 G., saturated fats 20 G., proteins 51 G., carbohydrates 16 G., fiber 5 G., cholesterol 171 mg, sodium 1162 mg, sugar 3 G.

There's much debate about whether traditional chili con carne (or simply chili) should include beans or be made with beef alone, but one ingredient remains constant: chili peppers. This recipe is chock-full of them. Ancho, guajillo, pasilla, chipotle—all these chili varieties are known in Tex-Mex cuisine not so much for their heat as for their rich flavor and aroma. Add a whole bunch of dried chili peppers to the sauce, and a chocolate stout will elevate the flavor to a whole new level.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 dried ancho peppers
4 dried guajillo peppers
4 dried pasilla peppers
2 chipotle peppers in adobo sauce + 2 tbsp. sauce
220 g thick slices of bacon (about 6 pieces), cut into pieces
1/4 cup vegetable oil
1 beef shoulder-neck (2-2.3 kg), boneless, cut into 2.5 cm pieces (trim excess fat)
2 medium onions, chopped
6 cloves garlic, finely chopped
1 tbsp. unsweetened cocoa powder
1 tbsp. l. ground cumin
2 tsp dried oregano, preferably Mexican
2 tsp paprika
1 can (450 ml) chocolate stout
3 cups lightly salted beef broth
Sour cream, chopped green onions and fresh cilantro, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, Guinness beer, chipotle peppers in adobo sauce, guajillo pepper, bacon, cocoa, cumin, paprika, oregano

Cooking the dish according to the recipe:

Remove the stems and seeds from the dried chili peppers. Heat a large skillet (preferably cast iron) over medium heat and toast the dried chili peppers, a few at a time, until they begin to darken and become shiny, 10-20 seconds per side. Transfer to a large bowl. Once all the chili peppers are toasted, pour boiling water over them to cover them completely. Let them sit and soften for 30 minutes.
Place the peppers in a blender along with 0.5 cups of the soaking water (reserve the remaining water). Add the chipotle and adobo sauce and blend until smooth.

In a large Dutch oven over medium heat, fry the bacon until crispy. Transfer the bacon to paper towels. Discard the fat from the pan. Add vegetable oil to the pan and increase the heat to medium-high. Season the beef with salt and pepper. Add the beef to the Dutch oven in batches and cook, turning, until browned, 3-4 minutes; transfer the browned meat to a plate.
Reduce the heat to medium-low and add the onion to the fat in the pan. Cook, stirring occasionally, until the onion is almost soft, about 6 minutes. Add the garlic and cook for another 2 minutes. Add the cocoa powder, cumin, oregano, and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chili puree. Cook until the sauce thickens slightly, 2-3 minutes.
Add the stout, bring to a simmer, and cook until the liquid has reduced by a quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the chili water (add fresh water if needed to bring the total to 2 cups) to cover the meat by 1 inch (2.5 cm). Cover the pot and simmer, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
Skim off any fat from the sauce and season with salt and pepper to taste. Serve the chili in bowls with sour cream, green onions, and cilantro.

Categories:

recipe / Calorie content of prepared meals / Soups / Thick soups and stews / / Food Network - recipes / Tex-Mex

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