Bobby Flays Twelve-Chile Chili Recipe

Name: Bobby Flays Twelve-Chile Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32-ounce) can plum tomatoes with juices; 2 ancho chiles, soaked, stemmed, and seeded; 2 pasilla chiles, soaked, stemmed, and seeded; 2 New Mexican red chiles, soaked, stemmed, and seeded; 2 cascabel chiles, soaked, stemmed, and seeded; 1 guajillo chile, soaked, stemmed, and seeded; 2 cayenne chiles, soaked, stemmed, and seeded, or 1/2 teaspoon cayenne powder; 1 chipotle chile in adobo, chopped; 2 jalapeno chiles, chopped; 1 poblano chile, chopped; 1 serrano chile, chopped; 1 habanero chile, chopped; 1/4 cup canola oil; 2 1/2 pounds bottom round, placed in the freezer for 30 minutes and cut into 1/2-inch dice; Kosher salt and freshly ground black pepper; 2 medium Spanish onions, finely diced; 4 cloves garlic, finely chopped; 1 tablespoon ground cumin; 1/2 teaspoon chile de arbol powder; 2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth; 2 tablespoons clover honey; 2 tablespoons pure maple syrup; 1 ounce bittersweet chocolate, melted; Toasted Cumin Crema (recipe follows); 1 tablespoon whole cumin seeds, toasted, cooled, and ground in a coffee or spice grinder; 1 1/2 cups Mexican crema, creme fraiche, or sour cream; Kosher salt and freshly ground black pepper

Servings: persons

1 (32-ounce) can plum tomatoes with juices
2 ancho chiles, soaked, stemmed, and seeded
2 pasilla chiles, soaked, stemmed, and seeded
2 New Mexican red chiles, soaked, stemmed, and seeded
2 cascabel chiles, soaked, stemmed, and seeded
1 guajillo chile, soaked, stemmed, and seeded
2 cayenne chiles, soaked, stemmed, and seeded, or 1/2 teaspoon cayenne powder
1 chipotle chile in adobo, chopped
2 jalapeno chiles, chopped
1 poblano chile, chopped
1 serrano chile, chopped
1 habanero chile, chopped
1/4 cup canola oil
2 1/2 pounds bottom round, placed in the freezer for 30 minutes and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
2 medium Spanish onions, finely diced
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon chile de arbol powder
2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
2 tablespoons clover honey
2 tablespoons pure maple syrup
1 ounce bittersweet chocolate, melted
Toasted Cumin Crema (recipe follows)
1 tablespoon whole cumin seeds, toasted, cooled, and ground in a coffee or spice grinder
1 1/2 cups Mexican crema, creme fraiche, or sour cream
Kosher salt and freshly ground black pepper

1
Put the tomatoes and their juices and all of the soaked and fresh chiles in a food processor and process until very smooth.
2
(If using cayenne powder, add with the chile de arbol in step 3.)
3
Heat the oil in a large Dutch oven over high heat until it begins to shimmer.
4
Season the beef with salt and pepper, and sear in batches until golden brown on all sides.
5
Remove the beef to a large platter with a slotted spoon.
6
Remove all but 2 tablespoons of the fat from the pan.
7
Add the onions and cook until soft, 4 to 5 minutes.
8
Add the garlic and cook for 1 minute.
9
Add the cumin and chile de arbol powder, and cook for 30 seconds.
10
Return the beef to the pan, and add the tomato mixture and the chicken stock.
11
Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beef is fork-tender, 1 1/4 to 1 1/2 hours.
12
Stir in the honey, maple syrup, and bittersweet chocolate, and season with salt and pepper.
13
Ladle into bowls and top each one with a dollop of Toasted Cumin Crema.
14
Whisk the cumin and crema together in a small bowl, and season with salt and pepper.
15
Cover and refrigerate for at least 30 minutes before serving.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 (32-ounce) can plum tomatoes with juices, 2 ancho chiles, soaked, stemmed, and seeded, 2 pasilla chiles, soaked, stemmed, and seeded, 2 New Mexican red chiles, soaked, stemmed, and seeded, and more.

Yes, Bobby Flays Twelve-Chile Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flays Twelve-Chile Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions