Chili Bomb Chilli
Just an attempt at something new for Superbowl LII chili. It turned out really well, surprised by the deep flavors.
Chili Bomb Chilli
Just an attempt at something new for Superbowl LII chili. It turned out really well, surprised by the deep flavors.
Cooking Instructions
- 1
First, Prepare the "chili bomb".
- 2
Stem, deseed and toast the anchos and guajillos over a small skillet on med high heat. Add the chiles to hot water around 20 minutes and rehydrate.
- 3
Add the rehydrated chiles to a blender along with the soaking liquid, a small rough chopped onion, a can of Mexican style stewed tomatoes, salt, pepper, oregano, garlic powder, and chili powder. Blend and pulse till smooth paste.
- 4
This is your "chili bomb", and can be prepared the day before or several hours before making the chili
- 5
To prepare the chilli proper, heat a large soup or stockpot over high heat. melt the butter and add the broken up ground beef and a whole medium chopped onion. Brown the beef and sweat the onion together about 7 minutes.
- 6
Add the proprietary chili powder and cayenne from the Carroll Shelby Chili Kit to the ground beef and onion. Bloom the spices, stirring constantly for around a minute.
- 7
Add the prepared "chili bomb" wet paste and stir and fry for a few minutes.
- 8
Add the kidney beans (undrained) and the can of stewed tomatoes (regular). Stir completely.
- 9
Add tomato juice and water, salt and pepper, to taste.
- 10
Bring to a rolling boil, lower to a gentle bubbling simmer, and let go for 2 1/2 hours, stirring often.
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This recipe was modified from serious eats. I use coarsely ground chuck instead of short ribs as it's less work and you dont have to pick through bones and chop hot meat. You can substitute 1/2 cup chile powder for the whole chiles, but you'll lose complexity. Quality dried chiles will be pliable and bend. You can also use 3 15oz cans of beans instead of dried, but they wont have as good of texture. Finally, if you have the time/space, you can add the beans directly to the chili base with 2 cups additional water and cook them in the sauce 2-4 hours in an oven at 225 F for wonderfully flavorful beans.
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