Ring Of Fire Chili Recipe

Name: Ring Of Fire Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound beef suet, chopped; 1 pound beef marrow bones; 1 pound beef chuck, coarsely ground for chili; 1 pound pork shoulder steaks, chopped; 1/2 pound beef short ribs, cut into pieces; 1/2 pound beef oxtail, cut into pieces; 1/2 pound beef shank, cross-cut into 1-inch slices; 1/2 pound beef flank, cut into pieces; 2 yellow onions, minced; 1/3 cup minced fresh garlic; 1/4 cup chili powder (such as Mexene's(R)); 2 tablespoons hot paprika; 1 1/2 teaspoons salt; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons dried oregano, or more to taste; 3 bay leaves; 1 cup beef stock; 1/2 (7 ounce) can chipotle chiles in adobo sauce, chopped - or more to taste; 1 (12 ounce) can tomato sauce; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)); 1 cup beef stock; 1/2 cup red wine; 1/4 cup chili powder (such as Mexene's(R)); 2 tablespoons hot paprika; 1 1/2 teaspoons salt; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons dried oregano; 1 tablespoon ground cumin, or more to taste; 1 cup water, or as desired; 1 tablespoon masa harina, or to taste (optional)

Servings: persons

1/2 pound beef suet, chopped
1 pound beef marrow bones
1 pound beef chuck, coarsely ground for chili
1 pound pork shoulder steaks, chopped
1/2 pound beef short ribs, cut into pieces
1/2 pound beef oxtail, cut into pieces
1/2 pound beef shank, cross-cut into 1-inch slices
1/2 pound beef flank, cut into pieces
2 yellow onions, minced
1/3 cup minced fresh garlic
1/4 cup chili powder (such as Mexene's(R))
2 tablespoons hot paprika
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried oregano, or more to taste
3 bay leaves
1 cup beef stock
1/2 (7 ounce) can chipotle chiles in adobo sauce, chopped - or more to taste
1 (12 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 cup beef stock
1/2 cup red wine
1/4 cup chili powder (such as Mexene's(R))
2 tablespoons hot paprika
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried oregano
1 tablespoon ground cumin, or more to taste
1 cup water, or as desired
1 tablespoon masa harina, or to taste (optional)

1
Cook beef suet in a large soup pot over medium heat until pieces render their fat, about 15 minutes. Discard suet solids. Add beef marrow bones, ground chuck, pork, beef short ribs, oxtail, beef shank, flank steak, onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and bay leaves to the pot. Stir mixture to coat with spices; pour in 1 cup beef broth. Simmer until onion is translucent and soft, 10 to 15 minutes.
2
Process chipotle chiles and adobo sauce in a blender until pureed; add chipotle puree, tomato sauce, diced tomatoes with green chiles, 1 more cup beef stock, and red wine to meat mixture and stir to combine. Bring to a boil, reduce heat to low, and simmer until meat is tender, 3 to 4 hours. Remove bones from mixture, let cool, and scrape meat and cartilage from bones. Chop meat and cartilage and return to chili; discard bones.
3
Stir 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and ground cumin into chili (the 'second dump') Pour water into chili to desired thickness; to add more thickness, stir masa harina into chili. Simmer until meat is tender and flavors have blended, about 30 more minutes. Skim excess grease from chili before serving.

1717

kcal

Calories

110

Fat

Carbs

169

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 30 ingredients. The key ingredients include: 1/2 pound beef suet, chopped, 1 pound beef marrow bones, 1 pound beef chuck, coarsely ground for chili, 1 pound pork shoulder steaks, chopped, and more.

Yes, Ring Of Fire 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!

Ring Of Fire Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions