Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Beef shoulder - cut large cubes Kosher salt - to taste Freshly-ground black pepper - to taste

  2. 2 Onions - diced (medium)

  3. 5 Garlic cloves - halved

  4. 3 Canned chipotle peppers in adobo - chopped

  5. 1 Jalapeño - chopped

  6. 1/2 cup 118ml Ancho Chili Powder - (see recipe)

  7. 1 Whole tomatoes - (28 oz)

  8. 2 tablespoons 30ml Tomato paste

  9. 2 Kidney beans - (15 1/2 oz ea) - drained, rinsed

  10. 1/4 cup 15g / 1/2oz Cornmeal

  11. 1 tablespoon 15ml Grated unsweetened chocolate

  12. 3 cups 711ml Shredded white Cheddar - for serving

  13. 16 Saltine crackers - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot. Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart. Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers. This recipe yields 3 quarts; 6 to 8 servings.


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