Chunky Ancho Chili with Beans
Dried anchos give the traditional chili flavor; jalapeño peppers provide the bite.
Makes 8 servings
|5||dried ancho chiles|
|2||tablespoons lard or vegetable oil|
|1||large onion, chopped|
|2||cloves garlic, minced|
|1||pound boneless beef top sirloin steak, cut into 1-inch cubes|
|1||pound boneless pork, cut into 1-inch cubes|
|1||to 2 fresh or canned jalapeño peppers,* stemmed, seeded and minced|
|1||teaspoon dried oregano|
|1||teaspoon ground cumin|
|1/2||cup dry red wine|
|3||cups cooked pinto beans or 2 cans (15 ounces each) pinto or kidney beans, drained|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Rinse ancho chiles; remove stems, seeds and veins. Place in 2-quart pan with water. Bring to a boil; turn off heat and let stand, covered, 30 minutes or until chiles are soft. Pour chiles with liquid into blender or food processor container fitted with metal blade. Process until smooth; reserve.
- Melt lard in 5-quart Dutch oven over medium heat. Add onion and garlic; cook until onion is tender. Add beef and pork; cook, stirring frequently, until meat is lightly browned. Add jalapeño peppers, salt, oregano, cumin, wine and ancho chili purée. Bring to a boil. Cover; reduce heat and simmer 1-1/2 to 2 hours or until meat is very tender. Stir in beans. Simmer, uncovered, 30 minutes or until chili has thickened slightly.
To make chili with chili powder, use 1/3 cup chili powder and 1-1/2 cups water in place of ancho chile purée. Reduce salt and cumin to 1/2 teaspoon each.
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