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Ingredients
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3 dried ancho chiles, stems removed but seeds left in
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1 cup boiling water
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3 slices thick-cut bacon, chopped
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2 tablespoons bacon drippings
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1 white onion, diced
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1 sweet red onion, diced
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1 pinch salt
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6 cloves garlic, minced
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3 cups boiling water
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2 pounds ground beef chuck
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1 (6 ounce) can tomato paste
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2 packets low-sodium beef bouillon granules
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¼ cup spicy brown mustard
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¼ cup dark red chili powder
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¼ cup Worcestershire sauce
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¼ cup ground cumin
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2 tablespoons garlic powder
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2 tablespoons adobo seasoning with cumin
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2 tablespoons paprika
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1 (15 ounce) can kidney beans, rinsed and drained
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¼ cup masa harina, or as needed
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salt and ground black pepper to taste
Directions
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Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
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Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
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Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
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Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
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Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.
Cook's Note:
I always start out with the goal to make a batch and freeze some of it but before the chili is even finished, I have people standing around the kitchen staring into the pot asking "When will it be ready?" So I never have leftovers of this chili. Spoon it over your hot dogs and it should have a thick enough consistency to coat the top of the dog nicely but not slob all over you while you eat it.
Nutrition Facts (per serving)
261 | Calories |
13g | Fat |
20g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 261 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 4g | 21% |
Cholesterol 49mg | 16% |
Sodium 470mg | 20% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 6g | 23% |
Total Sugars 4g | |
Protein 19g | 38% |
Vitamin C 9mg | 10% |
Calcium 86mg | 7% |
Iron 6mg | 31% |
Potassium 659mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.