BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE RECIPE - (4.1/5)
Provided by margiekyle
Number Of Ingredients 21
Steps:
- 1. Place the dried chiles in a bowl and pour 1 cup of boiling water over them. Let the chiles soak for 10 minutes. Transfer them to a blender and purée until smooth; set aside. 2. In a large heavy-bottomed 6-quart pot or a Dutch oven over medium-high heat, add the pancetta and cook, stirring often, until the fat has rendered and the pancetta is crisp, 4 to 6 minutes. Remove the pancetta and transfer to a bowl. 3. Add the oil and increase the heat to high. Working in two batches, brown the beef, breaking it up using a wooden spoon, 2 to 3 minutes per batch. Remove the meat using a slotted spoon and transfer to the bowl with the pancetta. 4. Reduce the heat to medium high. Add the onions and pepper to the pot. Season with salt and cook, stirring often, until soft, 6 to 8 minutes. Add the garlic, chile powder, oregano, black pepper, cayenne and bay leaf and cook for 2 to 3 minutes, until the pot is very fragrant from the spices. Add the tomato paste and reserved meat and pancetta and cook for an additional 10 minutes. Add the reserved ancho chile purée, brown sugar, beer, beans, crushed tomatoes and chocolate and simmer over medium low heat for 1 hour and 15 minutes to 1½ hours, or until the flavors have melded together. Stir in the vinegar. Taste and adjust the seasoning as necessary. Serve the chili hot with avocado, cilantro, pickled jalapeños, cheddar, onion, lime and sour cream. Make ahead: Chili can be made 2 days ahead, then covered and chilled. Rewarm over low heat.
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Ahmed Prince
[email protected]This chili is a great make-ahead meal. It's even better the next day.
reiss
[email protected]I love the combination of flavors in this chili. The beef, pancetta, ancho peppers, and chocolate all work together perfectly.
Sean Boucher
[email protected]This chili is a bit spicy, but it's not too hot. It's the perfect amount of spice for me.
Alex Victor
[email protected]This chili is a great way to use up leftover beef. It's also a great way to get your vegetables in.
Jonah Shapiro
[email protected]I'm not a big fan of beef, but this chili was still really good. The pancetta and ancho peppers add a lot of flavor.
Don Mettal Official
[email protected]This chili is perfect for a cold winter night. It's hearty and filling, and the chocolate adds a touch of sweetness.
Al Rafi
[email protected]I made this chili in a slow cooker and it turned out great. It's a great way to have a delicious meal with minimal effort.
sabrina farnham
[email protected]This chili is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
Kazi Hasin
[email protected]I'm not a huge fan of chocolate in chili, but this recipe was surprisingly good. The chocolate flavor is subtle and it really adds to the overall flavor of the dish.
Muhammadshafiqueshaikh Shafiqueshaikh
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more spice.
Hagop Losso
[email protected]This is the best chili I've ever had. I will definitely be making it again.
MD Susan
[email protected]I made this chili for a party last weekend and it was a huge hit! Everyone loved it.
H Khan
[email protected]This chili is amazing! I love the combination of beef, pancetta, ancho, and chocolate. It's so flavorful and rich, and the chocolate adds a really unique depth of flavor.