Chili

13 ingredients
4 steps

Ingredients

  • 8 whole dried chiles 5 ancho and 3 guajillo or all ancho; about 3 ounces
  • 3 tablespoons safflower oil plus more as needed
  • 3 pounds beef chuck trimmed, cut into small pieces, 1/2 inch or smaller
  • coarse salt
  • freshly ground pepper
  • 2 onions large, coarsely chopped, 4 cups
  • 8 garlic cloves minced, 5 tablespoons
  • 2 jalapeno chiles seeded if desired, minced
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 28 ounces plum tomatoes whole peeled, pureed with their juice, 3 1/2 cups
  • 4 cups water plus more if needed and for soaking
  • 3 teaspoons white vinegar to taste

Directions

  1. 1
    Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
  2. 2
    Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
  3. 3
    Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  4. 4
    Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

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