Classic Chili

CLASSIC CHILI

There's nothing quite like a delicious bowl of chili on a summer's day. And today, I'll share with you a simple and spicy recipe for Classic Chili.

Serves 6 to 8

2	dry chipotle chilies, seeds discarded and coarsely chopped
2	chipotle chilies en adobo sauce, coarsely chopped
1	quart homemade beef stock or low-sodium canned beef broth, or as needed
1	large white onion, peeled and chopped
12	cloves garlic, peeled and minced
2	tablespoons olive oil
1½	pounds beef chuck, cut into 1-inch cubes and patted dry
2	tablespoons chili powder
2	tablespoons ground cumin
2	tablespoons dried oregano
2	teaspoons ground coriander
2	cans (15-ounces each) diced tomatoes
1	cup dried black beans, soaked overnight and drained
1	cup dried red kidney beans, soaked overnight and drained
	Kosher salt and freshly ground black pepper
	Assorted toppings, such as avocado, grated Monterey Jack, and sour cream

In a blender, combine the dry chipotle chilies with the chipotle chilies en adobo sauce and 2 cups of the beef stock. Purée well, and set aside.

In a stockpot set over medium heat, cook the onion and garlic in the olive oil until soft, 4 to 5 minutes. Toss in the beef and cook, stirring occasionally, until the beef has browned on all sides. Add in the chili powder, cumin, oregano, and coriander, followed by the tomatoes. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pan.

Then, pour in the reserved stock mixture, as well as the soaked beans. (If necessary, add the remaining 2 cups of beef stock to cover.) Bring to a simmer. Partially cover the pot and continue to simmer, stirring occasionally, until the beans are soft and the beef is tender, about 2 – 2½ hours. (Add additional beef stock or water as needed to keep covered.) Season to taste with salt and black pepper, and serve with the assorted toppings.