Red-Eye Chili

by Rick Rodgers
from Autumn Gatherings
(William Morrow, 2008)
Makes 6 to 8 servings

Chili just might be the ultimate autumn dish: it will add warmth to a cool evening and it can heat up the chilliest tailgate cookout (no pun intended). The deep flavor of coffee complements the beef, and a bit of chocolate balances the spicy sauce. Pure ancho chile powder can be found in Latino markets and in the spice section of many supermarkets. It has sweet and spicy notes, and regular chili powder is not a good substitute, as its flavor is harsher. The chili is great just as it is, but add your favorite toppings (sour cream, Cheddar cheese, chopped onions or scallions, and the like) if you’re in the mood.—Rick Rodgers

convert Ingredients
2 tablespoons extra-virgin olive oil, or more as needed
3 pounds boneless beef chuck, cut into 1-inch cubes
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion
1 large red bell pepper, seeded, cored, and chopped
1 jalapeno pepper, seeds and ribs discarded, finely chopped
6 garlic cloves, finely chopped
2 tablespoons pure ground ancho chile
1 tablesppon dried oregano
1 tablespoon ground cumin
2 cups strong brewed coffee (not dark-roast or espresso)
One 14 1/2-ounce can diced tomatoes in juice, drained
1/4 cup yellow cornmeal
1 ounce unsweetened chocolate, coarsely chopped

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Method
1. Position a rack in the center of the oven and preheat the oven to 300°F (150°C).

2. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Season the beef with the salt and pepper. In batches without crowding, add the beef and cook, turning occasionally and adding more oil as needed, until browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate.

3. Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat. Add the onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ground ancho chile, oregano, and cumin and stir for 15 seconds. Stir in the coffee and tomatoes. Bring to a boil over high heat, scraping up the browned bits in the pan. Return the beef and any collected juices to the pot.

4. Cover the pot and place in the oven. Bake until the meat is very tender, about 2 1/4 hours.

5. Remove from the oven and let stand for 5 minutes. Skim off and discard the fat that rises to the surface. Return the pot to medium heat. Whisk in the cornmeal and chocolate. Cook until the sauce boils and thickens, about 2 minutes. Season with salt and pepper. Serve hot.

Recipe © 2008 by Rick Rodgers. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.