Three Chiles Chili
This is a serious chili recipe for people who are serious about their chili.
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and sauté the onions 5 minutes, then add the garlic and sauté 1 minute more. Remove onions from the pan, heat the remaining tablespoon of oil, and cook the beef, stirring frequently, until the beef is lightly browned. Put the beef and onions in a large pot or Dutch oven with the beef broth. Bring to a boil, reduce heat and simmer.
Put the chiles and cooking liquid in a blender or food processor. If using canned chipotle chiles, remove the stems and add chipotles to the blender. Purée until a thick red sauce forms. Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat.
Stir in seasonings and sugar. Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed. Add salt, adjust seasonings to taste.
Recipe editor Patricia Mitchell
Online Since 1997
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