Best Ancho Beer Chili Recipes

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BEEF, BEAN, AND BEER CHILI



Beef, Bean, and Beer Chili image

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Steps:

  • Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
  • Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
  • Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE



Beef Chili With Ancho, Red Beans and Chocolate image

I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!

Provided by InMemoryofBrats

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 21

2 ancho chilies, seeded and hand torn into pieces (I used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (I used powdered because we couldn't find them in the store)
3 lbs beef shoulder (I used a black angus london broil)
sea salt (I used kosher) or kosher salt (I used kosher)
fresh ground black pepper
2 onions, diced (I used one very large Vidalia)
10 garlic cloves, halved
3 canned chipotle chiles in adobo, chopped (I used Louisiana Chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (I used Louisiana Chipotle sauce since we did not have the peppers in adobo)
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons 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 canned tomatoes
2 tablespoons tomato paste
2 (15 1/2 ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon unsweetened chocolate
3 cups shredded cheddar cheese (to garnish)

Steps:

  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
  • Put the chiles in a food processor and pulse until they are powder.
  • Cut the beef into large and season with salt and pepper.
  • Put beef in large soup pot and add enough water to cover by one inch.
  • Place over medium heat and bring to a boil.
  • Skim off any foam that rises to the surface.
  • Mix in onions, garlic, chipotles, and jalapeño.
  • Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
  • Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
  • Add tomatoes and tomato paste to the pot.
  • Simmer for 2 hours.
  • As it cooks down you can add more water if necessary (we didn't need to but you may).
  • When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
  • (I used two forks like I do with pulled pork).
  • Stir in beans and corn meal.
  • Cover only partially (so the chili doesn't get watery).
  • Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
  • Before serving, garnish with cheddar.

Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54

BEEF CHILI WITH ANCHO, RED BEANS, AND CHOCOLATE



Beef Chili with Ancho, Red Beans, and Chocolate image

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.

Yield serves 6 to 12, makes 3 quarts

Number Of Ingredients 21

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

Steps:

  • Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
  • Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar cheese and Saltine crackers.

SPICY COWBOY CHILI



Spicy Cowboy Chili image

Toasting the peppers for this chili releases their earthy flavors - but do wear gloves when handling dried peppers and seeds. - Rachel Sprinkel, Hilo, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 7h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 whole garlic bulb
2 to 3 tablespoons olive oil, divided
2 dried ancho chilies
2 dried chipotle chilies
1 bottle (12 ounces) dark beer
3 pounds beef stew meat, cut into 3/4-inch pieces
2 large onions, chopped
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
Optional: Shredded cheddar cheese and sliced jalapeno pepper, seeded

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.

Nutrition Facts : Calories 301 calories, Fat 9g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

Ancho beer chili is a hearty and flavorful dish that combines the smokiness of ancho chilies with the richness of beer. Whether you're looking for a comforting meal on a chilly day or a crowd-pleaser for your next party, ancho beer chili is sure to hit the spot. In this article, we'll explore what makes ancho beer chili so delicious and satisfying, and how to create your own perfect recipe.

What Is Ancho Beer Chili?

Ancho beer chili is a type of chili made with dried ancho chilies and beer. Ancho chilies are dried poblano peppers that have a sweet and smoky flavor, making them a perfect ingredient for chili. Beer adds richness and depth to the chili, helping to balance the spiciness of the ancho chilies.
Ingredients
To make ancho beer chili, you'll need a variety of ingredients, including: - Dried ancho chilies: These are the star ingredient of the chili, providing a sweet and smoky flavor. - Ground beef, chicken, or turkey: You'll need a protein to make the chili hearty and filling. - Beans: Black beans, kidney beans, or pinto beans work well in ancho beer chili, adding texture and nutrients. - Beer: Choose a flavorful beer, such as a stout or porter, to add richness to the chili. - Vegetables: Onions, garlic, and bell peppers are commonly used in ancho beer chili. - Spices: Cumin, chili powder, and oregano are often added to the chili to enhance the flavor.
Preparation
To make ancho beer chili, start by soaking the dried ancho chilies in hot water until they're soft. Remove the stems and seeds, then puree the chilies in a blender or food processor. Brown the ground meat in a large pot or Dutch oven, then add the onion, garlic, and bell pepper. Cook until the vegetables are soft, then add the pureed ancho chilies, beer, beans, and spices. Simmer the chili on low heat for at least an hour, stirring occasionally, to allow the flavors to meld together.

Why Is Ancho Beer Chili So Delicious?

Ancho beer chili is a beloved dish for many reasons. Here are just a few of the things that make it so delicious: - Smoky flavor: The ancho chilies provide a smoky, slightly sweet flavor that adds depth to the chili. - Richness: Beer adds richness and depth to the chili, making it more satisfying and flavorful. - Hearty and filling: With protein from the meat and fiber from the beans, ancho beer chili is a satisfying and filling meal. - Spicy without being overpowering: Ancho chilies are relatively mild, making the chili spicy without being overwhelmingly hot. - Versatile: Ancho beer chili can be customized to suit your tastes, with the option to add more spice or use different types of beans or meat.

How to Customize Your Ancho Beer Chili Recipe

While the basic recipe for ancho beer chili is delicious on its own, there are a variety of ways to customize your chili to suit your tastes. Here are a few ideas to get you started: - Add more spice: If you like your chili spicy, you can add hotter chilies or more chili powder to amp up the heat. - Use different types of beans: Black beans, kidney beans, or pinto beans are all great options for ancho beer chili, but you can also try using chickpeas or lentils for a twist. - Experiment with different meats: Ground beef is traditional in ancho beer chili, but you can also use ground chicken or turkey, or even try it with shredded pork or beef. - Serve with toppings: Cheese, sour cream, diced tomatoes, and avocado are all great toppings for ancho beer chili.

Conclusion

Ancho beer chili is a hearty and satisfying dish that's perfect for chilly nights. With its smoky flavor, richness, and versatility, it's no wonder why this chili is such a beloved comfort food. Whether you follow a traditional recipe or mix it up with your own customizations, ancho beer chili is sure to please your taste buds and warm your soul.

Valuable Tips for Making Ancho Beer Chili

Chili is a hearty and warming dish that is perfect for cold winter nights. Ancho beer chili is a variation on traditional chili that uses ancho chili powder and beer to add depth of flavor. If you're thinking of making ancho beer chili, here are some valuable tips to help you create a delicious and satisfying meal.
Choose the Right Meat
The meat you choose for your ancho beer chili will have a big impact on the final taste and texture of the dish. You can use any type of ground meat, such as beef, turkey, or chicken, or a combination of meats. However, it's important to choose high-quality, lean meat that is fresh and free of any additives or preservatives. Avoid using fatty meats, which can make your chili greasy, or meat that has been frozen and thawed, which can affect the texture.
Roast Your Vegetables
One of the secrets to a delicious ancho beer chili is roasting your vegetables before adding them to the pot. Roasting vegetables like onion, garlic, and bell peppers enhances their sweetness and brings out their natural flavors. Simply toss the vegetables with olive oil, salt, and pepper and roast them in a hot oven until tender and caramelized.
Use Fresh Ingredients
Fresh ingredients are essential for creating a flavorful and satisfying ancho beer chili. Use fresh tomatoes, onions, garlic, and peppers rather than canned versions, which can be mushy and bland. Fresh herbs and spices will also add depth of flavor to your chili, so opt for fresh oregano, cilantro, and cumin whenever possible.
Choose Your Beer Wisely
The beer you use in your ancho beer chili will add a rich, complex flavor to the dish. Choose a beer with a full-bodied flavor, such as a stout or porter, which will complement the spicy ancho chili powder. Alternatively, you can use a light beer like a lager or pilsner if you prefer a milder flavor.
Simmer Slowly
Simmering your ancho beer chili slowly is key to developing a rich and complex flavor. After browning your meat and sautéing your vegetables, add the liquid ingredients and let the chili simmer for at least 30 minutes or up to two hours. The longer you simmer your chili, the more the flavors will meld together and intensify.
Adjust the Spices
Chili is a highly customizable dish, and you can adjust the seasonings to suit your personal tastes. Ancho chili powder has a moderate heat level, so if you prefer a spicier chili, you can add more chili powder or other spicy ingredients like cayenne pepper or jalapeño peppers. On the other hand, if you prefer a milder chili, you can use less ancho chili powder and add more paprika or other mild spices.
Don't Forget the Toppings
The toppings you choose can take your ancho beer chili to the next level. Traditional toppings include shredded cheese, sour cream, and chopped onions, but you can also get creative with toppings like guacamole, corn chips, or fresh herbs. Experiment with different toppings to find your perfect combination.
Serve with Cornbread
Cornbread is the perfect accompaniment to ancho beer chili. The sweet, crumbly texture of cornbread complements the spicy and savory flavors of the chili, making for a balanced and satisfying meal. Serve your ancho beer chili with a side of warm cornbread and butter for a complete and comforting meal.
Make Extra and Freeze It
Ancho beer chili is a great recipe to make ahead and freeze for later. Simply cool the chili completely and portion it into freezer-safe containers. You can freeze the chili for up to three months and reheat it in the microwave or on the stove when you're ready to eat. Having a batch of ancho beer chili in the freezer is perfect for nights when you don't feel like cooking or for a quick and easy lunch.

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