Cook'S Illustrated "Ultimate Chili" Recipe

Name: Cook'S Illustrated "Ultimate Chili"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried Ancho chile peppers (about 1 3/4 ounces), stems and seeds removed,; and flesh torn into 1-inch pieces; 2 to 4 dried Arbol chile peppers, stems removed, pods split, seeds removed; 3 tablespoons cornmeal; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 2 teaspoons unsweetened cocoa powder; 2 1/2 cups low-sodium chicken broth; 3 tablespoons vegetable oil; 2 medium onions, cut into 3/4-inch pieces (about 2 cups); 3 small jalapeno chilies, stems and seeds removed and discarded, flesh cut; into 1/2-inch pieces; 4 medium garlic cloves, minced or pressed through garlic press (about 4; teaspoons); 2 (14 1/2 ounce) can diced tomatoes; 1/2 small can of tomato paste; 2 teaspoons sugar; 2 teaspoons light molasses; 2-3 cans pinto, pinquito or kidney beans; 2 1/2 pounds blade steaks, trimmed of gristle and fat and cut into 3/4-inch pieces; 1 (12 ounce) bottle lager

Servings: persons

6 dried Ancho chile peppers (about 1 3/4 ounces), stems and seeds removed,
and flesh torn into 1-inch pieces
2 to 4 dried Arbol chile peppers, stems removed, pods split, seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
2 1/2 cups low-sodium chicken broth
3 tablespoons vegetable oil
2 medium onions, cut into 3/4-inch pieces (about 2 cups)
3 small jalapeno chilies, stems and seeds removed and discarded, flesh cut
into 1/2-inch pieces
4 medium garlic cloves, minced or pressed through garlic press (about 4
teaspoons)
2 (14 1/2 ounce) can diced tomatoes
1/2 small can of tomato paste
2 teaspoons sugar
2 teaspoons light molasses
2-3 cans pinto, pinquito or kidney beans
2 1/2 pounds blade steaks, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12 ounce) bottle lager

1
Preheat oven to 300 degrees. Place Ancho chilies in 12-inch skillet over medium-high heat; toast, stirring frequently, until flesh is dry and fragrant, 4-6 minutes, reducing heat if chilies begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
2
Add arbol chilies, cornmeal, oregano, cumin, cocoa, and1 teaspoon salt to food processor with toasted ancho chilies; process until finely ground, about 2 minutes. With processor running, very slowly add 1/2 cup broth until smooth, thick paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
3
Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until any exuded moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, tomato paste, sugar and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and beans; bring to boil then reduce heat to simmer.
4
Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Pat beef dry with paper towels and sprinkle with 1 tsp salt. Add half of beef and cook until browned on all sides, about 8 minutes. Transfer meat to Dutch oven. Add 1/2 bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining oil, beef, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
5
Cover pot and transfer to oven. Cook until meat is fully tender, 1 1/2 to 2 hours. Let chili stand, uncovered, for 10 minutes. Stir well and season to taste with salt. Serve with desired condiments.

1427

kcal

Calories

Fat

Carbs

134

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 21 ingredients. The key ingredients include: 6 dried Ancho chile peppers (about 1 3/4 ounces), stems and seeds removed,, and flesh torn into 1-inch pieces, 2 to 4 dried Arbol chile peppers, stems removed, pods split, seeds removed, 3 tablespoons cornmeal, and more.

Yes, Cook'S Illustrated "Ultimate 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!

Cook'S Illustrated "Ultimate Chili"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions