Best 7 Beef Chili With Pancetta Ancho And Chocolate Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE RECIPE - (4.1/5)



Beef Chili with Pancetta, Ancho and Chocolate Recipe - (4.1/5) image

Provided by margiekyle

Number Of Ingredients 21

2 ancho chiles-stemmed, seeded and crumbled
1/4 pound pancetta, finely chopped (about 1/2 cup)
2 tablespoons canola oil
2 pounds ground beef chuck
Kosher salt, to taste
2 large yellow onions, finely chopped (about 3 cups)
1 green bell pepper, finely chopped (about 1 1/4 cups)
4 garlic cloves, minced (2 tablespoons)
3 tablespoons red chile powder
2 teaspoons dried oregano
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 bay leaf
1/4 cup tomato paste
2 teaspoons dark brown sugar
One 12-ounce bottle dark beer (such as Negra Modelo)
Two 15-ounce cans pinto beans, drained
One 14-ounce can crushed tomatoes
2 ounces unsweetened chocolate, roughly chopped
1 tablespoon cider vinegar
Sliced avocado, cilantro, pickled jalapeños, grated cheddar, diced white onion, lime slices and sour cream for serving

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.

BEEF CHILI WITH RED BEANS AND CHOCOLATE



Beef Chili with Red Beans and Chocolate image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 3 quarts ? 6 to 10 serving

Number Of Ingredients 23

3 pounds beef shoulder, cut in large cubes
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, chopped
1/2 cup Ancho Chili Powder, recipe follows
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained and rinsed
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for serving
16 saltine crackers, for serving
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

  • 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 jalapeno. 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 homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
  • Yield: about 1 cup

MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained

Steps:

  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g

BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE



Beef Chili with Pancetta, Ancho and Chocolate image

Number Of Ingredients 19

2 ancho chiles-stemmed, seeded and crumbled
4 ounces chopped pancetta
2 tablespoons oil
2 pounds ground beef
2 chopped large yellow onions
1 chopped green bell pepper
4 cloves minced garlic
3 tablespoons chili powder
2 teaspoons oregano
1 teaspoon black pepper
1 teaspoon cayenne
1 bay leaf
1/4 cup tomato paste
2 teaspoons dark brown sugar
12 ounces dark beer
2 15 ounce cans of pinto beans, drained
1 14 ounce can of crushed tomatoes
2 ounces unsweetened chocolate
1 tablespoon cider vinegar

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.

BEEF CHILI WITH ANCHO, RED BEANS, AND CHOCOLATE



Beef Chili with Ancho, Red Beans, and Chocolate image

This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you're a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I've ever made.

Yield serves 6 to 12, makes 3 quarts

Number Of Ingredients 21

2 ancho chiles, seeded and hand-torn into pieces
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeño, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground 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 tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar cheese, for garnish
16 Saltine crackers, for garnish

Steps:

  • 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.
  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and 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 chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it 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. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
  • Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't 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 the shredded Cheddar cheese and Saltine crackers.

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE



Beef Chili With Ancho, Red Beans and Chocolate image

I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!

Provided by InMemoryofBrats

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 21

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)

Steps:

  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
  • Put the chiles in a food processor and pulse until they are powder.
  • Cut the beef into large and season with salt and pepper.
  • Put beef in large soup pot and add enough water to cover by one inch.
  • Place over medium heat and bring to a boil.
  • Skim off any foam that rises to the surface.
  • Mix in onions, garlic, chipotles, and jalapeño.
  • Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
  • Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
  • Add tomatoes and tomato paste to the pot.
  • Simmer for 2 hours.
  • As it cooks down you can add more water if necessary (we didn't need to but you may).
  • When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
  • (I used two forks like I do with pulled pork).
  • Stir in beans and corn meal.
  • Cover only partially (so the chili doesn't get watery).
  • Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
  • Before serving, garnish with cheddar.

Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54

GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER



Ground Beef Chili With Chocolate and Peanut Butter image

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

Provided by Aaron Hutcherson

Categories     dinner, lunch, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced (about 8 ounces)
2 teaspoons kosher salt, plus more as needed
3 canned chiles in adobo, finely chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano, preferably Mexican
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds ground beef or ground dark turkey
1 (15-ounce) can petite diced tomatoes
1 cup stout beer
1 cup unsalted or low-sodium beef stock or chicken stock
2 (15-ounce) cans pinto beans, rinsed
4 ounces good dark chocolate, chopped
2 tablespoons smooth peanut butter
Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Steps:

  • Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
  • Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
  • Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
  • Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

Related Topics