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Loaded Chili

This is a classic chili inspired by the famous Chicago chef Rick Bayless and his Frontera Grill. The process of rehydrating dried chilis may be a bit different, but I think it adds a wonderful aroma and depth of flavor to your chili. I also like to combine ground beef with bigger pieces of tender beef, like tri-tip steak.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 4 hours 45 minutes
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lb Thousand Hills 85% Lean 15% Fat Ground Beef
  • 1 lb Thousand Hills Tri-Tip Steak cut into 1-inch pieces
  • 1/2 lb dried small red beans you can also use 2 cans of beans already cooked
  • 1 bay leaf
  • 1 small onion
  • 2 ancho chilies
  • 2 quajillo chilies
  • 2 cups boiling water
  • 3/4 tbsp cumin ground
  • 3/4 tbsp coriander ground
  • 1/2 tsp cinnamon
  • 1 tbsp cocoa powder
  • 2 cups onions chopped
  • 1 red bell pepper roasted and peeled
  • 2 cloves garlic minced
  • 1 28 oz can fire roasted tomatoes
  • 1 tbsp oregano
  • 1/2 cup tortilla chips
  • lime
  • salt and pepper to taste

Instructions
 

  • If using dried beans, after picking through the beans, add water, bay and onion. Bring to a boil for a few minutes. Turn off the heat and cover for 1 hour.
  • Using gloves and working with the peppers, snip off the ends and shake off most of the seeds, or as many as you can get. Place in a bowl and cover with boiling water. Cover or keep submerged for a few minutes or until the chilies are soft.
  • Place peppers, their liquid, cumin, coriander, cinnamon, cocoa and roasted bell pepper in a food processor and puree until smooth. Set aside.
  • Season both ground beef and tri tip with salt and pepper. Cook in batches in pot or Dutch oven. Drain off any excess fat except for 2 tbsp. Add the chopped onion. Cook for a few minutes. Add garlic and oregano. Cook for a few minutes.
  • Next add the drained beef, the pepper purée and canned tomatoes. If using the dried beans, remove the bay and onion. Add the beans plus the cooking liquid. If you are using the canned beans, add 2 cups of water. Cook for 3-4 hours.
  • Season with salt and pepper r to your taste. I like to crunch up the tortilla chips in a plastic bag and stir into the chili. This slightly thickens the chili and give it a delicious corn aroma. Before serving, squeeze 1-2 limes and stir. Serve with a list of the following garnishes or sometimes it is whatever I have on hand.

Notes

Garnishes 
  • 1 handful of grated sharp cheddar 
  • 1 tbsp sour cream 
  • 1 handful chopped cilantro  
  • 1 handful red onion 
  • 1 handful sliced radishes  
  • 1 handful tortilla chips or warmed tortillas  
  • Splash of your favorite pepper sauce