Jerina's Chili

Ingredients

  • jalapeños
  • ancho chile
  • poblano pepper
  • slices bacon
  • 1 Pound  chuck roast, cut into 1/2-inch cubes
  • onion, chopped
  • cloves garlic, chopped
  • One  28-ounce can diced tomatoes
  • One  19-ounce can kidney beans, drained and rinsed
  • 1 Cup  coffee
  • can of beer
  • 1 Tablespoon  cumin
  • 1/2 Teaspoon  coriander
  • 1/2 Teaspoon  cayenne
  • 1/4 Teaspoon  cinnamon
  • 1 Teaspoon  dried oregano
  • chipotle peppers in adobo sauce
  • 1/4  tablet of Mexican chocolate*
  • 1/2 Cup  chopped cilantro
  •   Chili garnishes, such as Cheddar cheese, sour cream, and chopped onion

There are two types of chili recipes out there. There's the type that's made with ground beef, diced peppers and onions, and a store-bought spice package; and then there's the type that doesn't just have you brown the meat, but roast it, calls for more than one spicy pepper, not just bell, and uses things like beer, coffee, and Mexican chocolate to create a bold, flavorful chili with moist and tender meat. This recipe is the latter. 

Directions

Preheat the oven to 500 degrees. 

Place the jalapeño, ancho, and poblano peppers on a baking sheet and roast in the oven until the skins are soft enough to peel, about 20 minutes. 

Meanwhile, cook the bacon in a large pan until cooked through. Using a slotted spoon, remove the bacon from the pan, reserving the drippings, and return the pan to medium-high. Add the beef to the pan and brown on all sides. Remove the beef from the pan and set aside.

Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the bacon, beef, tomatoes, kidney beans, coffee, beer, cumin, cinnamon, coriander, cayenne, and oregano to the pan, stir to combine, and let simmer.

In a food processer, add the roasted chiles and the chipotle in adobo and pulse until chinky. If the mixture is too thick, add some water. Slowly add the pepper mixture to the chili pot, checking the seasonings as you go to make sure the level of heat is to your liking. Season with salt and bring to a boil. Reduce the heat and simmer until the beef is fork tender, about 3-5 hours. If the chili becomes too dry while simmering, add more water. 

When the beef is cooked through, add the Mexican chocolate and the cilantro and serve. 

Notes

* The Cook editors at The Daily Meal love using Taza Chocolate, which can be purchased online at their website

Nutrition

Calories per serving:

253 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

13%

Servings:

8
  • Fat 10g 15%
  • Carbs 20g 7%
  • Saturated 3g 17%
  • Fiber 6g 25%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 19g 39%
  • Cholesterol 46mg 15%
  • Sodium 447mg 19%
  • Calcium 89mg 9%
  • Magnesium 59mg 15%
  • Potassium 798mg 23%
  • Iron 4mg 23%
  • Zinc 5mg 31%
  • Phosphorus 261mg 37%
  • Vitamin A 72µg 8%
  • Vitamin C 40mg 67%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 2µg 26%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 20µg 25%
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