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Amy's Chili


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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


  • 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 )

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