1 Tbs. Chipotle in Adobo Purée (seeds and stems removed before purée)
3 Tbs. Masa Flour
1/4 cup Apple Cider Vinegar
Serve with:
Chopped Cilantro
Crispy Tortilla Strips
Flour Tortillas
Lime Wedges
Texas Style Chili
1
Place guajillo chilis, ancho chilis and chile de arbol in a bowl and cover with 2 cups hot water. Cover with plastic wrap and let sit for 10 minutes.
2
Purée in a blender until smooth, set aside.
3
Heat cast iron pot over medium-high heat and cook ground beef for 10 minutes. Use a spoon to break up any large pieces and stir occasionally to ensure even browning. Drain excess fat and remove beef from pot.
4
In the same pot add in 2 Tbs. of oil and sauté the onions for 3-4 minutes.
5
Add garlic, cumin, coriander, dried oregano, salt & pepper blend and kosher salt. Sauté for 3 more minutes.
6
Add in 4 cups chicken stock or water, chipotle adobo purée, ground beef and masa flour to pot.
7
Bring to a boil and turn down heat to medium-low and simmer for 1 1/2 hours. Stir occasionally so the bottom does not burn.
8
Finish chili with apple cider vinegar and season with additional salt if needed.
CHEF'S TIP: This recipe makes a medium spicy chili. You can adjust the chile de arbol and chipotle peppers to make more or less spicy. The chili is best made a day or two ahead of time to allow the flavors to deepen and enhance.
