Three-Chile Beef Chili Recipe

Name: Three-Chile Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles; 2 dried New Mexico chiles; 3 dried chipotle chile; 1 tablespoon coriander seeds, toasted; 1 teaspoon cumin seeds, toasted; 1 teaspoon yellow mustard seeds, toasted; 1 teaspoon dried thyme; 2 whole garlic cloves, plus 1 tablespoon minced garlic; Three 14.5-ounce cans peeled whole tomatoes, drained; 2 tablespoons canola oil; 2 pounds ground beef; 1 large onion, diced; 6 ounces meaty bacon, diced (1 cup); 6 cups chicken stock; 2 cups stout beer; 2 cups brewed coffee; 1/2 cup crushed tortilla chips; 8 cilantro sprigs, coarsely chopped; Kosher salt; Three 15-ounce cans pinto beans, rinsed and drained

Servings: persons

2 ancho chiles
2 dried New Mexico chiles
3 dried chipotle chile
1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon yellow mustard seeds, toasted
1 teaspoon dried thyme
2 whole garlic cloves, plus 1 tablespoon minced garlic
Three 14.5-ounce cans peeled whole tomatoes, drained
2 tablespoons canola oil
2 pounds ground beef
1 large onion, diced
6 ounces meaty bacon, diced (1 cup)
6 cups chicken stock
2 cups stout beer
2 cups brewed coffee
1/2 cup crushed tortilla chips
8 cilantro sprigs, coarsely chopped
Kosher salt
Three 15-ounce cans pinto beans, rinsed and drained

1
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain.
2
Stem and seed the chiles and transfer to a blender.
3
Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
4
In a large enameled cast-iron casserole, heat the oil.
5
Add half of the ground beef and brown over moderately high heat, about 2 minutes.
6
Transfer the meat to a plate.
7
Repeat with the remaining ground beef.
8
Add the onion and bacon to the pot and cook until the onion is golden.
9
Add the minced garlic and cook for 1 minute.
10
Add the beef and chile puree and cook, stirring, for 2 minutes.
11
Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt.
12
Bring to a boil, cover and simmer over moderate heat for 1 hour.
13
Add the beans and cook uncovered for 1 hour.
14
Season the chili with salt.

1604

kcal

Calories

Fat

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2 ancho chiles, 2 dried New Mexico chiles, 3 dried chipotle chile, 1 tablespoon coriander seeds, toasted, and more.

Yes, Three-Chile Beef 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.

Three-Chile Beef Chili

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