I made this chili a couple of months ago while I was testing out various chilis for a chili cook-off, and because it didn’t end up being the one, I never got around to posting it. I kind of forgot about it until recently when I’ve found myself defrosting the leftovers for quick dinners. I realize it’s not exactly chili season, but here in Minnesota we’re heading into a cool, rainy weekend so I thought it would be appropriate.
Also, while I am not completely convinced that this is the world’s greatest chili, Rick Bayless claims that it is so I’m going to go with his name. It’s really good and definitely worth making, whether or not it is in fact the greatest. Chili seems to be a very personal thing, so maybe you will find it to be the most amazing chili you’ve ever had. The one thing that I really love about it is the addition of masa harina. It serves as a thickener and adds a great flavor – kind of like you just threw the side of cornbread into the chili, but with a slightly milder taste. Plus, since you only need 2 tbsp of masa harina, you can use the rest to make tortillas. Win-win!
The World’s Greatest Chili
From Rick & Lanie’s Excellent Kitchen Adventures
2 ounces dried ancho chiles (about 4 large), stems and seeds discarded, torn into pieces
1 medium onion, cut into 1/4-inch pieces
1 1/2 pounds ground beef
3 cloves garlic, peeled and roughly chopped
1 tsp ground cumin
1 15-ounce can diced tomatoes (preferably fire-roasted)
1 15-ounce can pinto beans, drained and rinsed
2 tbsp masa harina
Grated cheese, chopped green onions, or sour cream for serving
Serves 4-6
Heat a dutch oven or a large, heavy pot over medium heat. Toast the chiles one at a time for 10-15 seconds on each side. Transfer to a bowl, and cover with hot water. Put a plate or another bowl on top of them so they are completely submerged. Set aside while you get started on the meat.
Note: For some reason I skipped out on the toasting part and just submerged the whole chiles in hot water. I’m assuming the flavor of the chili changes with toasted chiles, but if you skip that step it’s not the end of the world. Just make sure you get rid of the chile stems and seeds at some point.
Using the same large pot, turn up the heat to medium-high, add a couple of tablespoons of oil or bacon drippings, and add the beef and onion. Break up the meat, and continue cooking until it browns, about 10 minutes. Remove from the heat and drain off any fat.
The chiles should be done soaking by the time the meat is done, so drain off the water and add the chiles to the bowl of a food processor along with the garlic, cumin, and tomatoes (with their juice).
Process until smooth.
Position a mesh strainer over the pot of meat and onions. Pour the chile and tomato mixture into the strainer.
Use a rubber spatula to press the mixture through.
This takes a bit of time, but with a little persistence you will end up with a strainer full of seeds and chile skins and a smooth sauce on the other side.
Stir to coat the meat and onions, and heat over medium-high heat for about 5 minutes.
Add two cups of water and 1 1/2 tsp salt. Reduce heat to medium-low and simmer for about 45 minutes.
Add the masa harina…
…and the beans. Simmer for an additional 5 minutes.
Season with salt, if needed.
Serve with grated cheese and green onion. As is generally the case with chili, this freezes well.
