World's Best Chili
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
10
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Calories
752 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
World's Best Chili
Description
This recipe begins by toasting dried New Mexico and chipotle chiles before grinding them into a fine powder, then blending with cornmeal, oregano, cumin, cocoa powder, and beef broth to create a flavorful chili paste. Cubed chuck short ribs are browned and cooked with aromatics like garlic, onion, habanero, and jalapeño peppers, infused with beer, then combined with fire-roasted tomatoes, kidney beans, and the chili paste to create a robust stew.
The chili is brought to a boil and then finished in a 375°F oven, which allows the flavors to meld, the beef to become tender, and the spices to deepen, resulting in a hearty and aromatic dish. The inclusion of a small amount of Monterey jack cheese provides a gentle creamy contrast when served.
Ideal as a cozy main course, this chili pairs well with cornbread or simple sides. Practical options include slow cooker or Instant Pot methods, as well as storage advice for leftover chili that freezes and reheats well.
Ingredients
Spice Mixture
- 2 ounce New Mexico chile dried, mild
- 1 ounce chipotle chile dried
- 1 tablespoon cornmeal
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 tablespoon cocoa powder
- ¾ cup beef broth low sodium
Chili
- 2 tablespoon olive oil
- 3 pounds chuck short ribs deboned; cut into cubes
- 1 small red onion diced
- 4 cloves garlic minced
- ½ habanero chile seeded and chopped
- ½ jalapeño seeded and chopped
- 12 ounce light beer I used Corona
- 14 ounce fire roasted tomatoes
- 2 tablespoon brown sugar
- 28 ounce red kidney beans rinsed and drained (1 big can)
- ½ teaspoon salt or to taste
- 3 ¼ cups beef broth low sodium
- ½ cup Monterey jack cheese shredded
Instructions
- Cut open the dried chilies bag and remove the seeds. Cut the chilies into ½" pieces. In a large, dry skillet, toast the chilies over medium-high heat just until barely smoking. Remove the chiles from the heat.
- Transfer the toasted chilis to a food processor. Blend on high until a fine powder forms will take anyway from 3 to 5 minutes.
- Add the cornmeal, oregano, cumin, cocoa powder, and pulse while slowly adding ¾ cup of the beef broth until it turns into a paste. Scrape into a separate bowl and set aside.
- Heat the olive oil in a large oven safe pot such as a Dutch oven, over medium high heat. Add the beef and brown it, will take about 7 to 10 minutes.
- Add the red onion, garlic, habanero, jalapeno pepper and stir. Cook for about 2 minutes, just until the onion softens a bit. Deglaze the pot with the beer then add the fire roasted tomatoes, sugar, kidney beans, spice paste, and the remaining beef broth. Stir well to combine then bring to a boil.
- Preheat your oven to 375℉.
- Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2½ hours stirring after every hour.
- Serve garnished with Monterey Jack cheese.
Notes
- If dried chiles are unavailable, substitute with quality chili powder, but the homemade paste enhances flavor depth.
- Alternate beef cuts like sirloin or flank steak can be used, though chuck short ribs provide richer flavor and texture.
- Slow cooker method: cook as directed through step 5, then transfer and cook on low 8 hours.
- Instant Pot method: cook through step 5 on saute, then pressure cook high for 35 minutes with natural release.
- Store leftovers refrigerated up to 4 days or freeze up to 6 months in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 752kcal | 38% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 54g | 83% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 108mg | 36% |
| Sodium | 463mg | 19% |
| Potassium | 977mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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