AuthorHeather WallaceCategorysOupDifficultyBeginnerTyler Florence is an amazing chef, and is known to have a really good chili recipe among many other dishes...this is my variation on his chili with a few of my own changes and additions. I kicked up the spice with more chipotle peppers and added roasted red peppers to deepen the flavor as well as changing up the spices to make it my own.
I love taking an already good recipe and changing the flavors to create something different...especially when the result is a success!
For everyone out there that likes beans but they don't like you...this is your chili!
Preheat broiler on high heat.
Cut 2 red peppers in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.
Turn red peppers over and continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.
This allows them to sweat and makes it easier to peel the skins off.
Making sure peppers are cool enough to handle, remove the skins and chop into small pieces; set aside.
Cut 2 lbs of beef shoulder roast into large cubes and season with salt and pepper.
Heat a large dutch oven over medium heat with a drizzle of olive oil.
Add beef and begin to brown.
While meat is cooking add 4 tablespoons of ancho chili powder, 1 tablespoon of ground cumin, 1 tablespoon paprika, 1 tablespoon dried oregano, and 1/4 teaspoon of ground cinnamon.
Lower the heat to a simmer.
In the bowl of a food processor puree 2 chopped onions, 2 seeded jalapeno peppers, 10 garlic cloves, 4 ancho chilis in adobe sauce, 2 tablespoons of tomato paste, and 1 teaspoon of sugar.
Add puree to meat and increase heat to medium.
Add 4 cups of water, 1 (28-ounce) can of diced tomatoes, the chopped red peppers.
I poured my water into the food processor to pick up the remaining pureed vegetables....get all that goodness into your chili!
Bring to a boil and skim off any foam that rises.
Reduce heat and simmer for 120 Minutes.
Shred beef with a potato masher and add 1/2 cup of masa harina.
Season with salt and pepper.
Top with cheddar cheese and sour cream.
Ingredients
Directions
Preheat broiler on high heat.
Cut 2 red peppers in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.
Turn red peppers over and continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.
This allows them to sweat and makes it easier to peel the skins off.
Making sure peppers are cool enough to handle, remove the skins and chop into small pieces; set aside.
Cut 2 lbs of beef shoulder roast into large cubes and season with salt and pepper.
Heat a large dutch oven over medium heat with a drizzle of olive oil.
Add beef and begin to brown.
While meat is cooking add 4 tablespoons of ancho chili powder, 1 tablespoon of ground cumin, 1 tablespoon paprika, 1 tablespoon dried oregano, and 1/4 teaspoon of ground cinnamon.
Lower the heat to a simmer.
In the bowl of a food processor puree 2 chopped onions, 2 seeded jalapeno peppers, 10 garlic cloves, 4 ancho chilis in adobe sauce, 2 tablespoons of tomato paste, and 1 teaspoon of sugar.
Add puree to meat and increase heat to medium.
Add 4 cups of water, 1 (28-ounce) can of diced tomatoes, the chopped red peppers.
I poured my water into the food processor to pick up the remaining pureed vegetables....get all that goodness into your chili!
Bring to a boil and skim off any foam that rises.
Reduce heat and simmer for 120 Minutes.
Shred beef with a potato masher and add 1/2 cup of masa harina.
Season with salt and pepper.
Top with cheddar cheese and sour cream.