Source: Food & Wine Magazine
I enjoy trying new versions of the same old thing. In this case, it was Chili. I know there are a million ways to make chili, and every family seems to have their own recipe and I am no different (my chili). But this version in food and wine magazine was really intriguing to me and I was excited to make it.
This recipe seems straight forward, but I had a very hard time finding all the chiles. Specially the pasilla and guajillo chiles. I searched Cub, Rainbow, Target and Kowalski’s for them and they didn’t want to be found. The ancho chile was the easiest to find and all of the grocery stores carried them. I racked my brain trying to figure where I could find the pasilla and guajillo chiles. I was bound and determined to find them even though I knew they were most likely out of season, and not likely to be found in Minnesota.
I started to google the peppers and found a fantastic marketplace, El Burrito Mercado, on the West side of St. Paul. I took the short drive over the Mississippi River to find El Burrito Mercado located in a part St. I hadn’t been to before. I walked into the store and instantly felt like I was in Mexico, shopping with the locals. I was so impressed by this store, which seemed to carry any kind of Mexican cooking product you might need. It also had imported Mexican home goods and a restaurant with traditional Mexican dishes. I could have spent a lot of time in there browsing, and can’t wait to go back. To my surprise, they did carry dried pasilla chiles (I did have to re-hydrate them for this recipe). Unfortunately, they didn’t carry the guajillo chiles so I skipped them and just used what I had.
The chili was fairly easy to make once I found the peppers. Re-hydrating the pasilla chiles was a bit of a pain, but worth the end product. If you really want the guajillo chiles, I found a website where you can order then online: Guajillo Chiles.
Be warned, the canned chipotles give this dish quite a kick! When served with warm corn tortillas, it was quite amazing.
What you need:
- 2 ancho chiles, stemmed and seeded
- 2 pasilla chiles, stemmed and seeded
- 2 guajillo chiles, stemmed and seeded
- About 2 cups boiling water
- 2 canned chipotles in adobo, seeded
- 1 cup brewed coffee
- One 12-ounce bottle pale ale
- 2 tablespoons vegetable oil
- 3 pounds boneless short ribs, cut into scant 1-inch cubes
- Salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 cups chicken stock
- 1/4 cup masa harina or fine cornmeal
- 1 ounce bittersweet chocolate, chopped
- Chipotle hot sauce
- Shredded cheddar cheese, chopped red onion and warm corn tortillas, for serving
What you do:
- Heat a large skillet. Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until lightly charred, about 4 minutes. (NOTE: If you use dried chiles, you can still toast them before re-hydrating)
- Transfer the chiles to a heatproof bowl. Cover with the boiling water and let stand until softened, about 20 minutes. (NOTE: If you use dried chiles, skip this step and just re-hydrate them. After they are re-hydrated, remove seeds & stem. I also remove the skin. Proceed to next step)
- Drain the chiles and transfer to a blender. Add the chipotles and coffee and puree until smooth. Add the ale; pulse until blended
- Heat the oil in a large, enameled cast-iron casserole. Season the short ribs with salt and pepper and add half to the pot. Cook over moderately high heat until browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to a plate. Lower the heat to moderate and brown the remaining short ribs. Return all of the meat to the casserole and cook until heated through, about 1 minute.
- Add the onion and garlic to the casserole and cook over moderately high heat until softened, about 3 minutes. Add the coriander, cumin, cinnamon and cloves and cook until fragrant. Add the chile-ale mixture and the chicken stock and bring to a simmer, stirring. Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.
- Ladle 2 cups of the sauce into a heatproof bowl and whisk in the masa harina. Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes. Stir in the chocolate. Season the chili with salt and hot sauce; serve with cheddar, onion and corn tortillas.