Beef Chili With Ancho, Red Beans And Chocolate

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 ancho chilies, seeded and hand torn into pieces (i used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (i used powdered because we couldn't find them in the store)
• 3 lbs beef shoulder (i used a black angus london broil)
• sea salt (i used kosher) or kosher salt (i used kosher)
• fresh ground black pepper
• 2 onions, diced (i used one very large vidalia)
• 10 garlic cloves, halved
• 3 canned chipotle chiles in adobo, chopped (i used louisiana chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (i used louisiana chipotle sauce since we did not have the peppers in adobo)
• 1 jalapeno, seeded and chopped
• 2 tablespoons chili powder
• 2 tablespoons coriander
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 (28 ounce) can whole canned tomatoes
• 2 tablespoons tomato paste
• 2 (15 1/2 ounce) cans kidney beans, drained
• 1/4 cup cornmeal
• 1 tablespoon unsweetened chocolate
• 3 cups shredded cheddar cheese (to garnish)

Recipe

• 1 toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
• 2 put the chiles in a food processor and pulse until they are powder.
• 3 cut the beef into large and season with salt and pepper.
• 4 put beef in large soup pot and add enough water to cover by one inch.
• 5 place over medium heat and bring to a boil.
• 6 skim off any foam that rises to the surface.
• 7 mix in onions, garlic, chipotles, and jalapeño.
• 8 stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
• 9 pour the entire can of tomatoes into a bowl and crush by hand until chunky.
• 10 add tomatoes and tomato paste to the pot.
• 11 simmer for 2 hours.
• 12 as it cooks down you can add more water if necessary (we didn't need to but you may).
• 13 when done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
• 14 (i used two forks like i do with pulled lamb).
• 15 stir in beans and corn meal.
• 16 cover only partially (so the chili doesn't get watery).
• 17 simmer for one hour stirring occasionally in the last 5 minutes, stir in the chocolate.
• 18 before serving, garnish with cheddar.