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My Favorite Chili Recipe

An award winning chili recipe made with ancho, guajilo and chipotle chilies, warm spices, beer and all of my favorite chili add-ins. You are going to love this chili...
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 6 dried ancho chilies
  • 2 dried guajilo chilies
  • 2 pounds of ground beef, pork or a combination of both
  • 2 medium yellow onions, diced
  • 2 medium poblano peppers, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons of tomato paste
  • 1 tablespoon of cumin
  • 1 teaspoon of Mexican oregano
  • 1 teaspoon of dried or ground coriander
  • 1/2 teaspoon of ground cinnamon
  • 2 chipotles in adobo
  • 4 cups of beef broth
  • 12 ounces of your favorite beer (I use Modelo Especial)
  • 28 ounces of fire roasted tomatoes, diced
  • 30 ounces of black beans
  • 30 ounces of pinto beans
  • salt and black pepper
  • white vinegar (optional, see notes above)

Instructions

Rehydrate the chilies…

  • Remove the stem and seeds from 6 dried ancho chilies and 2 dried guajilo chiles, place them into a small saucepan, cover with water and simmer over medium heat for about 20 minutes or until the chilies are very tender

Start the chili base…

  • Place a large pot or dutch oven over medium heat, add the ground beef/pork, break into small pieces and cook until lightly caramelized all over
  • Transfer the meat onto a plate and set aside for now
  • Add 2 medium diced yellow onions and 2 diced poblano peppers and cook until they begin to soften (about 5 minutes)
  • Add 4 cloves of minced garlic and cook while stirring for about 60 seconds 
  • Add 2 tablespoons of tomato paste, 1 tablespoon of cumin, 1 teaspoon of Mexican oregano, 1 teaspoon of dried coriander and 1/2 teaspoon of ground cinnamon and cook while stirring until the color deepens to a deep rust color
  • Add 12 ounces of beer and use a wooden spoon to stir and work up any brown bits off of the bottom of the skillet

Assemble the chili…

  • When your chilis are rehydrated, rinse them off and transfer into a blender along with 2 chipotle peppers and 2 cups of beef stock and blend until smooth
  • Add the chili mixture into the pot along with the browned meat, 28 ounces of fire roasted tomatoes, 30 ounces of black beans and 30 ounces of pinto beans and stir until well combined 
  • Bring the mixture to a simmer, cover and simmer for an hour (add additional beef broth as necessary)
  • Test and add salt, black pepper and/or white vinegar, if necessary, to taste