"This is a good, simple chili that I find easy to prepare and has a nice depth of flavor. The corn masa thickens the chili and adds a deep savory flavor. A lot of the times chili is too sweet from tomato and is missing acidity. I like to finish this chili with a little pepper vinegar to give it a little zip. " Enjoy- Sheamus
1.5 lbs LMR Grass-fed Ground Beef
4-5 medium Ancho chilies (soaked in hot water for 20 minutes, then stemmed and seeded)
2 medium yellow onions, minced
1 bell pepper, minced
2 gypsy peppers, minced
1 serrano, or jalapeno pepper, minced
5 tbsp Napa Valley Select Extra Virgin Olive Oil
2 tsp cumin, ground
1 tbsp dried oregano (I use Rancho Gordo)
1.5 qt Rancho Gordo pinquito beans (cooked and cooled but drain only before use)
4 cloves garlic, ground to a paste
1 qt jarred tomatoes, or canned tomatoes, crushed with your hand
¼ cup chili powder (I use Whole Spice in Napa)
2 cup beef stock
3 tbsp Masa Harina
½ tsp allspice
Aged cheddar cheese
Blend Ancho chilies and beef stock until smooth.
In a heavy bottom pan, heat olive oil and season beef with salt and pepper and sear in three separate batches until caramelized.
Reduce heat and sweat onions and peppers in olive oil until translucent, add garlic and cook for 10 seconds, but do not color.
Add remaining ingredients, except for Masa.
Cook low and slow until chili becomes thick and beef becomes tender. (around one and a half hours)
Add masa and cook for 10-15 minutes.
Adjust seasoning with salt and add a few splashes of pepper vinegar for acidity.
Serve with rice and aged cheddar cheese.