Soups & Stews
Classic Beef Chili
A hearty, flavor-packed chili that's great for meal prep, feeds a crowd, and freezes well.
Recipe via onceuponachef.com
Ingredients
Instructions
- 1
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
- 2
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with a wooden spoon to break the meat into 1/4-inch (6-mm) pieces, until the beef is browned, 10 to 12 minutes. The beef will release a lot of liquid—do not drain it; you'll skim the fat off at the end.
- 3
Add the ancho chile powder, chipotle chile powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
- 4
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
- 5
Skim any excess fat off the surface of the chili. There will be quite a bit; don't worry about getting all of it, as it adds flavor. Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, add a bit of water. To thicken, continue simmering, uncovered, until desired consistency is reached.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
$4.00
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