Name: Stovetop Chili
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tblsp olive oil; 1 large yellow onion, chopped; 3 garlic cloves, chopped; 1-2 jalapeño peppers, minced; 1 lb ground beef or dark meat turkey; 6 dried ancho chiles; 2 dried New Mexico or California chiles; 2 cup(s) hot water, divided; 1/4 tsp crushed red pepper; 1 tblsp masa harina (Mexican ground cornmeal), optional; 2 tsp ground cumin; 2 tblsp unsweetened cocoa powder; 1 15 oz can diced or pureed tomatoes; 1 15 oz can kidney beans, rinsed and drained; 1 15 oz can pinto beans, rinsed and drained; 1/4 cup(s) masa harina (Mexican ground cornmeal), optional; 1/2 tsp kosher salt or more, to taste; chopped onions, for serving; chopped cilantro, for serving; shredded cheese, for serving

Ingredients

Servings:

2 tblsp

olive oil

large yellow onion, chopped

garlic cloves, chopped

1-2

jalapeño peppers, minced

1 lb

ground beef or dark meat turkey

dried ancho chiles

dried New Mexico or California chiles

2 cup(s)

hot water, divided

1/4 tsp

crushed red pepper

1 tblsp

masa harina (Mexican ground cornmeal), optional

2 tsp

ground cumin

2 tblsp

unsweetened cocoa powder

15 oz can diced or pureed tomatoes

15 oz can kidney beans, rinsed and drained

15 oz can pinto beans, rinsed and drained

1/4 cup(s)

masa harina (Mexican ground cornmeal), optional

1/2 tsp

kosher salt or more, to taste

chopped onions, for serving

chopped cilantro, for serving

shredded cheese, for serving

Directions 8 steps | 90 Minutes

Step 1

In a 6-quart saucepan or Dutch oven over medium heat, heat the olive oil. Add the chopped onions, garlic and jalapeños and sauté, stirring occasionally, until the onions are tender and golden.

Step 2

Crumble in the ground meat. Cook, stirring occasionally, until the meat is no longer pink. Remove the pan from heat and set it aside.

Step 3

Prepare the chile puree. Break off the stems and remove the seeds from the dried ancho and New Mexico (or California) chiles. Crumble the chiles into a food processor or blender and add ¼-½ cup of hot water. Process until smooth. Stir in the crushed red pepper and set aside.

Step 4

Return the meat-vegetable mixture to the stove over medium heat. Stir in the oregano, cumin, and cocoa powder along with one cup of hot water and canned tomatoes.

Step 5

Bring to a simmer and stir in half of the chile puree. Taste and add more puree to your spice tolerance. (See notes 1.)

Step 6

Add the kidney and pinto beans and simmer for a minimum of 30 minutes and up to 2 hours, until thickened.

Step 7

If you prefer a thicker chili, stir in the masa harina and simmer for another 10 minutes. To finish, add salt to taste. Begin with ½ teaspoon of kosher salt, stir and taste. Continue with ¼ teaspoon increments until the flavors are balanced and to your liking.