7 Chili Chili

7 Chili Chili


I really like chili and I am always on the lookout for new and interesting chili recipes to try. I recently came across a 7 chili chili recipe on Homesick Texan that caught my attention immediately. When I make chili I normally toast some dried chilies and then grind them up and use them in powdered form. This recipe called for reconstituting them in hot water and then pureeing them and I liked the sound of that. In addition to using the chilies in a new way it also used 7 different kinds of chilies including 5 kinds of dried chilies, chilies in adobo sauce and cayenne pepper. Another thing that I found interesting about this recipe was the fact that it was pretty much just meat, chilies and spices. I normally like to add things like beans and tomatoes to my chilies to give them more body and make them into more of a complete meal. Bacon grease is used instead of oil to brown the meat and saute the onions, which is always a positive in my books as it adds a ton of flavour. When choosing liquids for stews you can just use water or you can you the opportunity to add more flavour and this recipe does so by using both beer and coffee. I also liked the use of the cinnamon and the Mexican chocolate which adds a nice hint of the exotic to the chili. One of my favorite ways of cooking meats lately has been braising. Braising takes a while but the meat comes out nice and tender and fall apart good. This chili calls for a good long braising of the beef which just sealed the deal and it made it to my meal plan.

This 7 chili chili took a lot of time and a bit of effort but the results were really worth it! One thing that I made sure to do when making the chili was to add the chilies a bit at a time. There was a lot of the pureed chilies and I added about half of it initially and then let the chili simmer for an hour or so to let the flavours mingle a bit. I then taste tested it and added more of the chili puree until I got it to the heat level that I wanted. In the end the chili was nice and spicy hot, just the way I like it! Then beef was perfectly cooked and fall apart in your mouth tender and covered in the spicy and tasty chili sauce. I served the chili with some freshly made cottage cheese cornbread which did a good job of cleansing the palate in between mouthfuls of the spicy chili.

7 Chili Chili

(makes 4+ servings)
Printable Recipe

Ingredients:
2 ancho chilis
1 pasilla chili
1 costena chili
1 guajillo chili
1 chili de arbol
1 chipotle chili in adobo sauce
4 slices bacon (cut into 1 inch slices)
2 pounds beef (chuck roast, cut into 1/2 inch cubes)
1 onion (chopped)
4 cloves garlic (chopped)
1 cup coffee
1 beer
1 tablespoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon oregano
salt to taste
1/4 tablet Mexican chocolate (grated)
2 tablespoons masa harina

Directions:
1. Toast the ancho, pasilla, costena, guajillo and de arbol chilies in a pan.
2. Cover in boiling water and let soak for 30 minutes.
3. Cook the bacon in a large pan and set aside retaining the grease in the pan.
4. Add the beef and brown on all sides in the bacon grease and set aside.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the bacon, beef, coffee, beer, cumin, cinnamon, coriander, cayenne and oregano.
8. Drain the chilies and blend in a half a cup of fresh water and add to the pot.
9. Bring to a boil, reduce the heat and simmer until the beef is fork tender, about 5 hours, adding more liquid if required.
10. Add the Mexican chocolate.
11. Mix the masa harina into 1/2 a cup of the chili broth and add it back to the pot.
12. Simmer until the sauce thickens.

Similar Recipes:
Squash Chili Mole
Chili Verde
Turkey White Chili
Beef Rendang
Apricot Lamb Tagine
Burritos
Beef and Black Bean Chili
Quinoa White Chicken Chili
Tortellini Chili

61 comments:

chez aurora said...

Whoa, that's a whole lotta chilis! Looks delicious :)

VeggieGirl said...

EXTRA spicy!! Love it.

dawn said...

Sounds delicious...sure wish I had some right now. We went out for lunch today and had the worst chili...boring, not spicy and too many vegetables.

If you have lots of chilis left over this is a great soup that requires a lot of the same chilis. It's an Azteca soup http://rouxbe.com/recipes/1333.

Thanks for the recipe.

Helene said...

This is serious cooking. I love all the explanations and that you are using different chilis. Thanks for the great post Kevin.

Leslie said...

Holy cow Kevin..that is one mighty fine lookin bowl of chili!!

Daziano said...

WOW, I thought chili was a completely different thing! And I had no idea there were so many different sorts of chilies! Is this really spicy? I guess it is!

Elra said...

Whaaa, I though you're kidding when you said 7 chillies. I know how delicious this dish is with all of those flavorful chilies. Well done Kevin.
Cheers,
elra

Melissa said...

That does have a lot of chilies! It sounds tasty!

Sharon said...

Love the tasty chili Kevin!

Lisa said...

I'm fascinated by this recipe and thinking about a vegetarian version. Perhaps mushrooms and paneer cheese. The gears are turning. Thanks for the inspiration.

Elizabeth G said...

Oh my, this looks good. You might be interested in my chili recipe with salmon:

salmon chili

Foodess said...

WOW, coffee, beer, chocolate... AND 7 chilis?! Sounds full of flavour!

lisa (dandysugar) said...

So flavorful and spicy! That's A LOT of chiles. My kind of dish! Tasty!!

Selba said...

I love chili! This must be really good one!

Sam Sotiropoulos said...

Now THAT is a Chili Lover's Chili if ever there was one!

tastymealsathome.com said...

hey kevin , nice looking chili, you got a real nice dark color to it!

Rosa's Yummy Yums said...

Wow, I'd love to find all these chilies here! That chili is terrific!

Cheers,

Rosa

Jan said...

Ooooh chili and chocolate - double yum!

Nina Timm said...

I can just feel the perspiration running down my face when eating this. Wow, looks super-delicious!!!

Happy cook said...

Wow this looks so yumm and the chillie list i don't kno most of them will have to google to know what the variety is if i want to make them.

Jennifer said...

That is my kind of Texan chili!!! My sister (a Texan) makes it very similar to that! YUM!
You need to post the cottage cheese cornbread recipe :)

Edith said...

Sounds and looks delicious. Love it!

Culinarywannabe said...

Looks like just the thing to warm you up when it's cold out. With all those chilis, I'm thinking even half the amount was spicy enough for me. Glad to hear it was worth the effort.

tamilyn said...

I'm such a Scandahovian-I nearly cried just looking at the ingredients! It would probably kill this white bread and mayo girl. Of course, the hubs-he is a chili freak so I may have to show him this post! The color is so beautiful-I'll love to have the meat with some nice mashed spuds underneath and bottle of cold brew.

pigpigscorner said...

This looks and sounds absolutely AMAZING!

Bellini Valli said...

This is a sure fire winner Kevin!!

Dawn said...

You make everything look sooo damn good. How hot is hot? Just curious. I love a good chili, so I have to save this one.

Foodie with Little Thyme! said...

Wow, now that's some chili.

Miette said...

It sounds so good ! I love chili and those recipes are fantastic !

Cheers,

Miette

Cathy - wheresmydamnanswer said...

WOW incredible - I have been on a Texas recipe roll and this will go great with my new collection!!

Gloria Chadwick said...

Your chili sounds awesome! Chipotle, bacon, coffee, beer, cinnamon, chocolate... awesome ingredients!! Would you like to share it in my chili cook-off on my San Antonio blog? :)

Burp and Slurp~! said...

holy moly! I love all that chilis in there! I'm a big spice girl myself! yumm!!!

Elizabeth C said...

New fan of yr blog here, also a SouthernUS ex-pat(Florida) and also in Toronto. Great site; great recipes--this one looks utterly delectable! My question: where in the GTA can you find all those different types of chilis?(Preferably in the downtown core, but outside that's fine.)

Cheryl said...

That is the best looking chili I have seen in a long time!

Pam said...

Now that's a bowl of chili - it looks fantastic.

ourlifeinfood said...

That looks awesome and super spicy! I love how different the ingredients are...I bet it tastes wonderful!

unconfidentialcook said...

This does look well worth the extra effort! Thank you!

toni said...

This looks like an outstanding version of a Tex-Mex chili. The differences in chili are amazing - like the differences in mole sauces in Mexico.

In New Mexico, what we call chili has no meat, no beans and very different kinds of spices. You can add it to meat, beans or anything else you wish (potatoes anyone?). But the basis of it chili, onions, garlic and a roux. Different families use different spices, but I've never met a chili I didn't like!

Bridgett said...

Wow, look at how thick and hearty that is! Perfection in a bowl. I love this post.

Astra Libris said...

WOW, 7 chilis and coffee and bacon??!! A-W-E-S-O-M-E beyond compare...

Kevin said...

Elizabeth C: I got the dried chilies from a small import food store in basement level of the St Lawrence Market in downtown Toronto.

Kevin said...

Dawn: You can make it as hot as you like. Just add the chilies a little at a time until it has the heat that you want.

Paula said...

I just love the Homesick Texan's recipes, and this is a winner, too. This is definitely a great looking chili with that braised beef and all those chile peppers. YUM!

Karen said...

Looks like this has a good, rich texture to it.

Jan said...

An interesting recipe, it sounds like it packed quite a punch, not that there's anything wrong with that, I love spicy food.

Elizabeth C said...

Thanks! I'll poke around St Lawrence market and see what I can find!

Pam said...

Now that is an impressive chili recipe!

The Duo Dishes said...

The color gives it away--this is a rich and spicy dish!

Manggy said...

You had me at the first 2 words of the title! LOL :)

Jennifer said...

I never think about using that cut of meat for chili.

Usually when I make chili, I use ground beef.

This version looks awesome. I'm one of those people who doesn't really mind time consuming meals. That's the best part!

MaryBeth said...

That looks Wonderful! I will have to try this version real soon.

homecooked said...

Wow...this looks delicious! Your method of adding a little chilli at a time sounds interesting. The meat looks tender and flavourful.

Maggie said...

Wow, the chili really looks rich! You can tell that a lot of effort went into into developing the flavors just by the look of it. How much chocolate is one tablet? If I try it I think I'll substitute dark chocolate and a pinch of cinnamon. BTW, I'm making the glazed corned beef today.

Olga said...

I don't think I'd be able to stand the heat! I actually got 5 different kinds of dried hot peppers from Marx company in Seattle to play with and this could be a great idea!

giz said...

Whoa - are you still alive? are you on fire? should I call the fire department?

Kevin said...

Maggie: One tablet is 3 ounces. Dark chocolate with some extra cinnamon should work. I have also added unsweetened cocoa powder to chilies in the past.

Jeanne said...

Now why, why, why do I live in a country where all these chillies are speciality items that you really have to hunt for?? This sounds specatular & full of complex flavours.

Unknown said...

What is a costena chili? I know there is a brand called CosteƱa but can't find anything anywhere for a chili type called costena. Thanks!

Kevin said...

Unknown: The costena chili is also called the costenos chili. If you cannot find them you can replace them with more chipotle chilies or guajillo chilis.

Anonymous said...

Hi,
I'm from the UK, so I'm not familiar with the chipotle chilli in adobo sauce: I've found a 200g tin, when you say put 1 in, do you mean one chilli from the tin, or 1 tin?
Thank you!
Molly

Kevin said...

Molly: 1 chipotle chili from the tin, or more to taste. The rest of the chipotle chilies will keep in a sealed container in the fridge for weeks if not months so you do not have to use them all at once.

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