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Ding Dong Eight-Alarm Chili Recipe

Ingredients

How to make it

  • First, soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
  • While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 T. salt, 1/2 T. cumin and 1/2 T. chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  • Heat 2 T. oil in a wide 6 to 7-quart heavy pot over moderately high heat until hot but not smoking, them brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot).
  • Puree anchos in a blender along with tomatoes (including juice), chipotles in adobo sauce, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 T. salt until smooth.
  • Add enough oil to fat in pot to total 3 T., then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 5 minutes. Stir in beer, water and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  • Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  • Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  • Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
  • Serve with accompaniments of choice =D
Sauteing onions and garlic   Close
Adding Chile puree   Close

Reviews & Comments 3

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  • sunny 17 years ago
    This looks like a great recipe for this winter. I look forward to trying it.
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  • jenniferbyrdez 17 years ago
    Smoke coming out the ears. I lkie it hot but I think I'd have to go for the seven alarm version. Thanks.
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  • coffeebean53 17 years ago
    Great post. I've bookmarked it to try.
    Was this review helpful? Yes Flag

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