Amy's Chili

[schnitzel]

Amy's Chili

My best chili.

From the Chili--Cook-Off XV thread.

• 4 slices bacon
  
• 1 large onion, chopped
  
• 3 lb beef chuck, 1/2" dice, or ground
  
• 1 T cumin seeds
  
• 4 cloves garlic, minced
  
• 4 large ancho chiles, ground
  
• 4 medium-hot chiles, ground
  
• 1 T paprika
  
• 1 T ground cumin seeds
  
• 1 tsp smoked salt
  
• 1 tsp Mexican oregano, crushed
  
• 1 tsp ground coriander seeds
  
• 1 tsp cocoa powder (unsweetened)
  
• 1 tsp brown sugar
  
• 1/2 tsp coarsely ground black pepper
  
• 1/4 tsp ground cloves
  
• 2 bay leaves
  
• 1 can beef broth (14 ounces)
  
• 1 can beer (12 ounces)
  
• 1/2 c brewed coffee
  
• 3 T tomato paste
  
• 1 T cider vinegar
  

Toppings:

• minced onion
  
• grated Cheddar cheese
  
• sour cream
  
• crumbled bacon
  
• chopped cilantro
  

In dry pan, toast chiles; remove. Toast cumin and coriander seeds; remove. Once cooled, place in spice grinder and pulverize to fine powder.

Cook bacon in large pan; remove to plate and set aside.

Cook onion in bacon fat until it starts to caramelize; then push to side of pan.

Add beef and cumin seeds to pan, brown; then add garlic.

Stir in seasonings and liquids.

Cook chili at a bare simmer (partially covered) until beef is tender and sauce has reduced, about 4 hours.

Adjust seasoning, if necessary.

Remove bay leaves.

Finish with hits of smoked paprika, fresh lime juice, and cilantro to brighten flavor.

Serve with cornbread or over rice, with toppings.

Keywords: Main Dish, Beef, American

( RG1470 )