Beef Chili with Ancho, Red Beans, and Chocolate

Name: Beef Chili with Ancho, Red Beans, and Chocolate
Yield: serves 6 to 12, makes 3 quarts
Ingredients: 2 ancho chiles, seeded and hand-torn into pieces; 3 pounds beef shoulder, cut into large cubes; Sea salt and freshly ground black pepper; 2 onions, diced; 10 garlic cloves, halved; 3 canned chipotle peppers in adobo, chopped; 1 jalapeño, seeded and chopped; 2 tablespoons chili powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 1 tablespoon sweet paprika; 1 tablespoon dried oregano; 1/4 teaspoon ground cinnamon; 1 teaspoon sugar; 1 (28-ounce) can whole tomatoes; 2 tablespoons tomato paste; 2 (15 1/2-ounce) cans kidney beans, drained; 1/4 cup cornmeal; 1 tablespoon grated unsweetened chocolate; 3 cups shredded white Cheddar cheese, for garnish; 16 Saltine crackers, for garnish

December 9, 2011

This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you’re a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I’ve ever made.

Recipe notes

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