Get ready to turn up the heat and savor a chili that's not for the faint of heart! 🔥
Recipe Video Here!
Today we're diving into the fiery realm of my Red Hot Beef Chili. This tantalizing dish packs a punch with a blend of dried pasilla, japones, and chipotle peppers, all brought together with a tempered masa for that perfect thickness.
It wouldn't be chili without the addition of kidney beans, topped with a generous sprinkle of shredded cheese, a dollop of sour cream, and a dash of freshness from green onions. Brace yourselves, chili lovers, because this one's gonna set your taste buds on fire!
If you can't find the specific dried chiles I use, don't worry, you can always substitute two tablespoons of chili powder and a teaspoon or two of pepper flakes. You can also use canned chipotle peppers that come in small 4.5 ounce cans.
I like using the dried chiles because... that's what chili powder is made of. It gives the chili a much more intense pepper and fruit flavor, not sweet fruity but the actual flavor of the chiles fruity rather than just the heat. Pasillas have a mild heat level but the japones chiles are HOT. If you want a more mild chili, just leave the japones out.
I'll link the chiles and chipotle powder here so you can check them out on Amazon but you should be able to find them in the "International" aisle at any grocery store!
Red Hot Beef Chile Recipe
Serves 6-8 in 45 minutes!
Ingredients:
2 pounds ground beef
2 red bell peppers, large dice
2 yellow bell peppers, large dice
6 pasilla chiles
6 japones chiles
1/2 cup dried red bell pepper
5 cloves garlic
8 cups beef broth (8 cups water, divided + 4 tablespoons beef base)
4 (15.5 oz) cans of red kidney beans
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon chipotle powder
2 teaspoons dark chili powder
1/2 cup masa harina
4 teaspoons salt
1 teaspoon black pepper
Sour cream, for garnish
Shredded cheese, for garnish
Green onions, for garnish
Directions:
Deseed and chop dried peppers into large pieces, place in large bowl and cover with 4 cups hot beef stock or hot water, adding 4 tablespoons beef base, if using.
After the peppers have softened for at least 30 minutes, blend well.
Sear the ground beef in a large pot, when it's browned, add the dried spices and toast for just 60 seconds on low heat. Remove the beef from the pan and set aside in a bowl.
Sauté bell peppers and onions in the same pot, scraping up the brown goodness from the bottom of the pot, 5 minutes. Add the garlic and stir for one minute.
Add the blended peppers and the rest of the beef stock to the pot with the ground beef, letting the rich, smoky spiciness infuse the beef. Simmer 20 minutes.
Temper the masa with 1 cup of hot broth, and stir in the tempered masa, thickening the chili to perfection.
Toss in the kidney beans and let them soak up all that fiery goodness, simmer 10 minutes.
Taste for seasoning, sometimes the beans can tamper the saltiness, I usually add another teaspoon of salt at the end.
Ladle this flavor-packed chili into bowls, liberally top with shredded cheese, a dollop of sour cream, and a sprinkling of fresh green onions.
Red Hot Beef Chili is a fiery revelation for those who seek bold, spicy adventures in their culinary escapades. It's a harmonious blend of heat, smokiness, and rich, hearty flavors. This chili is a culinary rollercoaster that's both daring and incredibly delicious. It's a bowl of fire for those who dare to take the spicy plunge. So, are you ready to feel the burn?
If you give this recipe a try let me know how you liked it! You can tag me in stories and posts or DM me on Instagram and TikTok @LizaHomesteads!
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