Description
A rich, flavorful chili made with ground beef, dried chiles, black beans, and roasted tomatoes. Perfectly spiced and ready in just 40 minutes for a bold, satisfying meal.
Ingredients
1.5–2 lbs ground beef
3 Ancho dried chiles
3 New Mexican dried chiles (or Guajillo chiles)
1 onion, finely chopped
4 garlic cloves, minced
3–4 Roma tomatoes
2 chipotles in adobo (optional)
5 cups stock (or soaking liquid from chiles if not bitter)
1.5 tablespoons Mexican oregano
½ teaspoon cumin
1–2 teaspoons salt (plus more to taste)
Freshly cracked black pepper, to taste
1–2 cans black beans (15 oz each), drained and rinsed
Masa harina or cornstarch slurry for thickening (optional)
Instructions
Prepare dried chiles:
Wipe clean, remove stems and seeds.
Roast at 400°F for 1–2 minutes until fragrant.
Soak in hot water for 20 minutes.
Roast tomatoes:
Rinse and de-stem tomatoes.
Roast at 400°F for 20–30 minutes.
Cook ground beef:
In a large pot, heat oil over medium heat.
Add ground beef with salt and cook until browned.
Remove from pot and drain excess fat (optional).
Cook aromatics:
In the same pot, cook chopped onion until soft.
Add minced garlic and sauté briefly.
Reserve half the onion-garlic mixture for the chile puree.
Make chile puree:
In a blender, combine soaked chiles, 1 roasted tomato, chipotles (optional), reserved onion-garlic mix, and 1 cup of stock (or soaking liquid). Blend until smooth.
Combine and simmer:
Return beef to pot with oregano, cumin, pepper.
Add chile puree and simmer briefly.
Roughly chop remaining roasted tomatoes and add to pot.
Add remaining 4 cups of stock and beans.
Bring to a simmer and adjust seasoning.
Adjust texture (optional):
To thicken: Mix 3 tbsp masa harina with 4–5 tbsp cold water and stir into chili.
To thin: Add additional stock.
Serve hot:
Serve plain or with toppings like crema, cilantro, tortilla strips, or lime.
Optional: Pair with a cheese quesadilla for dipping.
Notes
Beans: Black beans are used, but pinto or kidney beans work well too—or omit them for bean-free chili.
Chili consistency: 5 cups of stock creates a loose chili. Use less stock or a slotted spoon for a thicker version.
Soaking liquid: Taste before using. If bitter, use stock for the chile puree.
Make-ahead: Keeps well in the fridge for 3–4 days. Reheat with a splash of water or stock.
Feeds 4–6: Recipe fills a 5-quart pot halfway; can be doubled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Simmered
- Cuisine: Mexican
