Super Bowl Chili
From a YouTube video Watch the original
Ingredients
- Whole dried chilies (pasilla, arbol, chipotle, guajillo, ancho)
- Chuck roast
- Kosher salt
- Vegetable oil
- Onions
- Garlic
- Chicken stock
- Tomato paste
- Cinnamon
- Allspice
- Ground coriander seed
- Oregano
- Masa harina
- Limes
- Freshly grated pepper jack cheese
- Lime wedges
- Cornbread
- Sour cream
- Tortilla chips
- Avocado
- Olives (optional)
- Onions
- Celery
- Fennel
- Parsnip
- Carrot
- Leek
- Cauliflower
- Beets
- Vegetable oil
- Thyme
- Garlic
- Parsley
- Bay leaves
- Black peppercorns
- Dried porcini mushrooms
- Kombu
- Poblano peppers
- Jalapenos
- Tomato paste
- Cumin
- Ground coriander seed
- Oregano
- Kidney beans
- Cannellini beans
- Pinto beans
- Crushed tomatoes
- Crushed fire-roasted tomatoes
- Vegetable stock
- Liquid aminos
- Nutritional yeast flakes
- Sour cream (optional)
Instructions
- Remove stems and seeds from dried chilies and tear into small pieces. Dry roast in a pan for 3-5 minutes until fragrant. Rehydrate by covering with water and simmering for 10 minutes. Blend in a high-powered blender until smooth.
- Cut chuck roast into 1/2 inch cubes and salt generously. Blot dry with paper towels. Brown half of the meat in vegetable oil over medium-high heat. Remove from pot and set aside.
- Sweat onions in the same pot until soft and golden. Add garlic and sauté for 1 minute. Deglaze with chicken stock and add meat, chili paste, tomato paste, cinnamon, allspice, ground coriander seed, and oregano. Simmer for 1.5-3 hours until beef is tender and stew has thickened.
- Thicken with masa harina and add lime juice. Serve with pepper jack cheese, lime wedges, cornbread, sour cream, tortilla chips, avocado, and olives (optional).
- Shave onions, celery, fennel, parsnip, carrot, leek, cauliflower, and beets thinly on a mandolin. Toss with vegetable oil and roast at 375°F for 30 minutes to 1 hour. Simmer with thyme, garlic, parsley, bay leaves, black peppercorns, dried porcini mushrooms, and kombu for 45 minutes to 1 hour to make vegetable stock.
- Fire roast poblano peppers and jalapenos until charred. Wrap in aluminum foil and steam for 10 minutes. Remove skin and chop into bite-size pieces.
- Sweat onions in a large dutch oven until soft and translucent. Add garlic, chopped peppers, tomato paste, cumin, ground coriander seed, and oregano. Add kidney beans, cannellini beans, pinto beans, crushed tomatoes, crushed fire-roasted tomatoes, vegetable stock, and chili paste. Simmer for 45 minutes to 1 hour.
- Add liquid aminos and nutritional yeast flakes. Serve with sour cream (optional).
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