CrustyCrab
Recipes

Tex-Mex90/10 ground beef

Big-Batch Ground Beef Chili with Dried Chile Paste

A big pot of beef and bean chili built on a toasted guajillo, ancho and árbol paste for fruity, earthy depth with a moderate kick.

Calories
250kcal
Protein
21g
Carbs
24g
Fat
7g
Total, 40 min active
2 hr
Servings
20

Nutrition is per serving.

Ingredients

Chile paste

  • 2–3 dried guajillo chiles
  • 1–2 dried ancho chiles
  • 1 dried árbol chile
  • 1 garlic clove
  • Pinch of ground cumin
  • Hot water, for soaking

Chili

  • 3 lb 90/10 ground beef
  • 2 large onions, diced
  • 1 bell pepper, diced
  • 6 garlic cloves, minced
  • 5 cans (15 oz each) kidney or black beans, drained and rinsed
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2–3 cups beef broth
  • 1–2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • Salt and pepper

Steps

  1. Toast the chiles. Toast the dried chiles in a dry skillet until fragrant, about 30 seconds per side.
  2. Soak. Remove the stems and seeds and soak the chiles in hot water 15–20 minutes, until soft.
  3. Blend the paste. Blend the chiles with the garlic clove, cumin and a splash of the soaking liquid until smooth. It makes about ½ cup.
  4. Brown the beef. Brown the beef in a large pot over medium-high, breaking it up as it cooks. Drain the excess fat.
  5. Soften the vegetables. Add the onions and bell pepper and cook until softened, 5–7 minutes. Add the garlic and cook 1 minute.
  6. Cook the pastes. Add the chile paste and tomato paste and cook 1–2 minutes, until fragrant and slightly darkened.
  7. Bloom the spices. Stir in the chili powder, cumin and oregano and cook 30 seconds.
  8. Simmer. Add the crushed and diced tomatoes, beans and broth and stir well. Bring to a boil, then simmer uncovered 60–90 minutes, stirring occasionally.
  9. Season. Season with salt and pepper and serve.

Notes

  • Yield: about 20 cups; nutrition is per 1-cup serving.
  • Heat: the single árbol gives a pleasant kick. Add a second to the paste after tasting if you want more; it’s easier to add heat than take it away.
  • Why paste: toasted, rehydrated chiles give a richer, fruitier, earthier chili than chili powder alone, so the powder here is only a supplement.
  • Freezes well for up to 3 months.