| Level: | Easy |
| Total: | 5 hr |
| Active: | 3 hr |
| Yield: | 6 to 7 servings |
Ingredients
- 5 California chiles
- 5 guajillo chiles
- 5 pasilla chiles
- 5 cloves garlic
- 1/4 cup fresh oregano leaves
- 2 pounds heirloom tomatoes
- 1 cup oatmeal
- 1/4 cup ground cumin
- 1/4 cup paprika
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 pounds ground beef chuck
- 1 pound ground beef top round
- 1 onion, chopped
- 7 cloves garlic, diced
Instructions
- For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
- For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
- For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
- For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
- Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 504 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 62 g |
| Cholesterol | 167 mg |
| Sodium | 485 mg |
Reviews
A couple of tips about this recipe: After blending the chilis run them through a fine food mill. I used chili meat so I had to simmer a while to tenderize the meat and cut the bitterness while rendering the fat from the meat. This Texan is a fan!
I’m 5th generation Texan and I don’t cook chili with beans and I don’t add them. I don’t use oatmeal either; I use just a tiny bit of the masa or it gets too thick. If I can find cuts of meat that’s called chili meat, I use that instead of ground beef. It makes a better chili.
Oatmeal? No, thanks. Use masa as your thickener to get that authentic flavor and consistency.
Does it really use oatmeal? Want to be sure before making it. And yes I love beans in chili. W
The absolute BEST ground beef chili recipe I’ve made, hands down! The combination of the two different cuts of ground beef, and the use of a chili sauce rather than powder makes the dish.
This chili is delicious. I did make a few changes. The recipe calls for 1/4 cup paprika and 1/4 cup paprika. I have never used that much in any recipe so I used one tablespoon of each. I used a teaspoon each of cayenne and red pepper flakes. I used a variety of fresh peppers including jalapeño and ancho chilis and roasted them for the puree. I did add 3 cups of soaked pinto beans. I then put it in a 200* oven for 3 hours. Just the right amount of heat. Really good!