Ancho, Beef, and Bean Chili
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Serves: 6-8 servings
Freshly ground ancho chili peppers, beans, and beef, make this a hearty chili with the perfect amount of heat and smoky chili flavor.
2 tbsp olive oil
1½ cup yellow onion (diced)
1 large shallot (diced)
1 jalapeno, seeds removed (diced)
5 cloves garlic (minced)
1.5 lb lean ground beef
2 tsp dried oregano
1 tbsp cumin seeds (ground)
2 tbsp ancho chili powder (about 2 ground ancho chiles)
1 tsp salt
1 tsp pepper
1 28 oz can of whole skinned tomatoes
3½ cups cooked kidney beans
1 cup cooked white beans
2 cups low-sodium chicken broth
In a dutch oven, add olive oil and heat to medium-high heat.
Once heated, add onion, shallot, and jalapeno pepper, cook for about 5-7 minute, until onions become fragrant and slightly translucent.
Add garlic, cook for another 2 minutes.
Add ground beef, cooking for 5-10 minutes, stirring infrequently, allowing the beef to brown.
Add oregano, cumin, ancho chili powder, salt, and pepper.
Stir until spices are thoroughly mixed in, and cook for about 5 more minutes.
In a blender, add 2.5 cups of cooked kidney beans and 2 cups of chicken broth, puree until a smooth paste forms.
Add the canned tomatoes, bean puree, and whole beans to the dutch oven.
Stir until all the ingredients are combined, reduce heat to medium.
If the chili is too runny, continue to let it reduce until it reaches your desired consistency. If it’s too thick, just add additional chicken broth.
Allow to simmer for 5-10 minutes, adding any additional seasoning to taste, then serve.