This is the best chili recipe I’ve ever done. It brings you to the edge of ecstasy, of danger, of alarm, of excitement. If you like chili and don’t cook this, you may not get into heaven!
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Featuring
Servings
Makes 8 servings
Ingredients
6 tablespoons Chef Paul Prudhomme's Meat Magic®
4 tablespoons Chef Paul Prudhomme's ground dried Anaheim chile peppers
2 tablespoons Chef Paul Prudhomme's ground dried Guajillo chile peppers
1½ teaspoons ground nutmeg
1½ teaspoons Chef Paul Prudhomme's Ground Dried Pasilla Magic Chili
1½ teaspoons Chef Paul Prudhomme's Ground Dried Ancho Magic Chili
1½ teaspoons ground cinnamon
1 teaspoon ground coriander
½ cup yellow cornmeal
3 tablespoons vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
1½ cups finely diced fresh Anaheim chile peppers
4 cups chopped onions, in all
5 cups beef stock, in all
1½ cups chopped green bell peppers
1½ cups chopped yellow bell peppers
1½ cups chopped red bell peppers
4 tablespoons Chef Paul Prudhomme's ground dried Anaheim chile peppers
2 tablespoons Chef Paul Prudhomme's ground dried Guajillo chile peppers
1½ teaspoons ground nutmeg
1½ teaspoons Chef Paul Prudhomme's Ground Dried Pasilla Magic Chili
1½ teaspoons Chef Paul Prudhomme's Ground Dried Ancho Magic Chili
1½ teaspoons ground cinnamon
1 teaspoon ground coriander
½ cup yellow cornmeal
3 tablespoons vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
1½ cups finely diced fresh Anaheim chile peppers
4 cups chopped onions, in all
5 cups beef stock, in all
1½ cups chopped green bell peppers
1½ cups chopped yellow bell peppers
1½ cups chopped red bell peppers
How To Prepare
Combine the first eight ingredients together in a small bowl to make the Seasoning Mix. Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the toasting.
Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the meat and 4 tablespoons of the Seasoning Mix. Cook, stirring frequently, until the meat begins to brown, about 4 minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions. Cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal and 1½ cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers and the remaining onions. Stir and scrape the pan bottom and stir in the remaining stock and the remaining Seasoning Mix. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 1½ hours. Remove from the heat and serve to some of the luckiest people in the corral.
Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the meat and 4 tablespoons of the Seasoning Mix. Cook, stirring frequently, until the meat begins to brown, about 4 minutes. Stir in the fresh Anaheim peppers and 2 cups of the onions. Cook, stirring and scraping occasionally, for 7 minutes. Add the cornmeal and 1½ cups of the stock, vigorously stir and scrape the pan bottom, then add all the bell peppers and the remaining onions. Stir and scrape the pan bottom and stir in the remaining stock and the remaining Seasoning Mix. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender and the chili is thick, about 1½ hours. Remove from the heat and serve to some of the luckiest people in the corral.
