Touchdown Chili Recipe

Name: Touchdown Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried ancho chiles, stemmed and seeded; 2 dried guajillo or pasilla chiles, stemmed and seeded; 3 cups beef stock; 1 tablespoon vegetable or olive oil; 1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped; 1 1/2 pounds ground beef chuck (ask butcher for a coarse grind); Kosher salt and coarse black pepper; 1/4 cup Worcestershire sauce; 1 tablespoon coriander (about a palmful); 1 tablespoon cumin (about a palmful); 1 1/2 teaspoons Mexican oregano (about 1/2 palmful); 1/4 teaspoon ground cloves; Pinch cinnamon; 4 cloves garlic, chopped; 1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat; 1 large onion, chopped; 12 ounces dark lager beer, such as Negra Modelo; 3 tablespoons masa harina or corn meal; 1 tablespoon honey; Cilantro leaves; Manchego or Monterey Jack cheese, shredded; Lime wedges; Minced raw onions; Pepitas; Pickled sliced jalapenos or chopped giardiniera mix; Sour cream; Crushed tortilla or other chips, such as Fritos

Servings: persons

3 dried ancho chiles, stemmed and seeded
2 dried guajillo or pasilla chiles, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1/4 cup Worcestershire sauce
1 tablespoon coriander (about a palmful)
1 tablespoon cumin (about a palmful)
1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
1/4 teaspoon ground cloves
Pinch cinnamon
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
1 large onion, chopped
12 ounces dark lager beer, such as Negra Modelo
3 tablespoons masa harina or corn meal
1 tablespoon honey
Cilantro leaves
Manchego or Monterey Jack cheese, shredded
Lime wedges
Minced raw onions
Pepitas
Pickled sliced jalapenos or chopped giardiniera mix
Sour cream
Crushed tortilla or other chips, such as Fritos

1
Place the ancho and guajillo chiles in a small saucepot and cover with the stock.
2
Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes.
3
Puree and reserve.
4
Meanwhile, heat the oil in a Dutch oven over high heat.
5
Add the chorizo and begin to render the fat.
6
Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire.
7
Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat).
8
Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft.
9
Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan.
10
Add the dried chili puree, masa harina and honey.
11
Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
12
Serve with the toppings of your choice.
13
Cook's Note: Cool and store for a make-ahead meal.
14
Bring to room temperature and add a little water before reheating over medium heat.

1156

kcal

Calories

Fat

Carbs

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 27 ingredients. The key ingredients include: 3 dried ancho chiles, stemmed and seeded, 2 dried guajillo or pasilla chiles, stemmed and seeded, 3 cups beef stock, 1 tablespoon vegetable or olive oil, and more.

Yes, Touchdown 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.

Touchdown Chili

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