Ancho Chili Powder Chipolte Con Carne Ground Chuck Black Bean Chili

Here’s a rare occasion for one of my meal write-ups, something before I even serve the meal! Because, well, I have the time!

Tonight is the season closer for the monthly Peggy’s Pier. I wanted to do something more hearty than an appetizer. It’s a beautiful cool night, so I thought I’d do a chili.

Thus I give you a hearty Home-Made Ancho Chili Powder Chipolte Con Carne Ground Chuck Black Bean Chili.

In a bowl, put a couple/few tablespoons of water, add a tablespoon of salt and a couple tablespoons of baking soda. Add a pound of beef and mix together. I use nitrile gloves to smush it all well. Set aside for 20 minutes. The baking soda will be a browning agent.

Sure, you can buy chili powder, and that’s fine. But I make my own. I pan-toasted 10 ancho chilies, cutting off the stems and separating most of the seeds. This went into a food processor with a handful of corn tortilla chips (my take on masa flour), two tablespoons of cumin, 1 tsp of thyme, 1 tsp oregano, 1 tablespoon of garlic powder, 1 tablespoon of paprika and 1 tsp of coriander. Chop the heck out of it to make it a fine powder. It takes a minute or so.

In a crock sweat a diced up onion in olive oils and cook down, sweat, but not too caramelized. Add a few tablespoons of minced garlic to bring up the flavor, but not to burn.

Add the meat and brown through. Add the chili powder. Heat through to let the splices bloom. Add a couple large cans of crushed tomatoes and a couple cans of fire roasted diced tomatoes. Add two cans of low sodium black beans. Add a can of chipolte sauce (or mince up a can of chipolte peppers).

Bring to a simmer and put the dutch oven into a 275° oven for about 2 hours. Bingo, you are done.

Serving suggestions include a dollop of sour cream, frito corn chips, rice, or even macaroni. Sprinkle fine shredded Mexican cheese on top.