This is an amazingly flavorful crock pot ancho chili with black beans and red beans. Ancho chilies are dried pablono chilies, and can be found whole in the Hispanic section of your grocery store. They have little heat, but are full of flavor. Ancho chilies are the sweetest of the dried chili peppers, and have a sweet hot complex flavor which makes an amazing chili. I came up with this chili so that my toddler would be able to enjoy chili night too. I use to make chili so full of heat, that you could barely enjoy the flavor. This dish is our new family favorite. You can enjoy the wonderful mild ancho chilis, without having the added heat. To make this dish a little spicier, you can add the seeds and veins of the ancho chilies. For even more heat, you can add a few dried red chili peppers. Adding two types of beans also adds more flavor. A great Mexican dark beer to add is Negra Modelo. The alcohol really helps bring out the flavor of the tomatoes, and adds another layer of flavor to the dish. This chili, like most is better the second day. This recipe will make plenty of leftovers, and freezes very well.
Yield: Serves 4
8 oz dried black beans
8 oz dried red beans
6 cups water
2 lbs ground chuck
4 oz, about 12, dried whole ancho chili peppers, stems, seeds, and veins removed, and ground fine in the food processor
2 small cans tomato paste
2 medium onions
4 cloves garlic
2 large 35 oz cans tomatoes
1/2 bottle dark beer
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 tablespoon coriander
1 tablespoon dried oregano
1 tablespoon dried cilantro
kosher salt and pepper to taste
Soak dried beans overnight in enough water to cover, 6 cups.
Add beans and their water to crock pot. Add kosher salt, about 1 teaspoon. Turn crock pot on high and cook beans until tender, 4-6 hours.
Brown ground beef in large skillet. Add chopped onions and garlic and cook until tender.
Remove the seeds and veins from ancho chilies. Add them to a food processor and pulse until they are fine.
Add beef, onions, and garlic to crock pot. Add all spices, ground anchos, tomatoes, tomato paste, and kosher salt and pepper.
Add beer, and stir well. Leave crock pot on high for 2 hours. You can taste the chili at this point, and adjust the seasonings if necessary. Then reduce to low and cook for another 2 hours.
Serve topped with sharp cheddar cheese and cool sour cream.