Galley Wench's Prize Winning Chili

30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"While in Mexico each winter I usually enter at least one chili contest. I'm getting closer to first place. . . this was my (2nd Place) entry in the 2010 LoretoFest Chili Contest. This recipe is written for a pressure cooker, but can also be made on the stove-top. Adjust cooking times accordingly. If unable to find Arrachera Beef see my recipe for making your own."

Original is 6 servings
  • GARNISH - CILANTRO CREAM

Nutritional

  • Serving Size: 1 (688.6 g)
  • Calories 937.6
  • Total Fat - 52.3 g
  • Saturated Fat - 18.7 g
  • Cholesterol - 540.8 mg
  • Sodium - 3635.3 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 5.3 g
  • Sugars - 28.7 g
  • Protein - 71.8 g
  • Calcium - 401.3 mg
  • Iron - 17.3 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Roast Red Peppers: Roast whole red peppers on grill until black blisters appear on all sides, about 12 minutes. Remove peppers from grill and place in a covered dish for 15 minutes. Carefully peel skins from peppers (best not to do under running water); seed and chop.

Step 2

Chili: Add olive oil to pressure cooker and heat. Add onions and celery to pot and saute for 2 minutes.

Step 3

Add garlic,beef and sausage, breaking sausage into small pieces as it cooks. Cook until meat is browned. Drain off excess grease.

Step 4

To pressure cooker stir in poblano pepper, jalapenos, tomatoes, tomato paste, chipotle adobo sauce, broth, beer, oregano and cocoa. Place lid on pressure cooker and process for 15 minutes.

Step 5

Remove from stove and allow pressure to drop naturally, do not sure the quick method.

Step 6

Once pressure has dropped, remove lid and add chili powder and black beans. Also add more beer or broth if additional liquid is needed. Return lid and bring back up to pressure and cook for 5 minutes.

Step 7

Remove from heat and allow the pressure to drop naturally. Remove lid, add roasted red peppers, addtional liquid (if need), salt and adjust spices as needed. Simmer without lid for 20- 30 minutes to thicken.

Step 8

Before serving, squeeze in juice of one lime. Pass the Cilantro Cream and Cheddar Cheese. Serve with cornbread or tortillas.

Step 9

Cilantro Cream: Squeeze lime into sour cream and mix in cilantro.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh ingredients whenever possible.
  • If you can't find arrachera beef, you can make your own using my recipe.

  • Substitute ground turkey for beef: This substitution is beneficial for those who prefer a leaner option. The turkey will still provide the same flavor as beef and will help to reduce the fat content.
  • Substitute vegetable broth for beef broth: This substitution is beneficial for those looking for a vegetarian option. The vegetable broth will still provide the same flavor as beef broth without the need for animal products.

Vegetarian Chili Substitute the arrachera beef, sausage and beef broth with 1 1/2 cups of cooked quinoa, 1 (15 ounce) can of kidney beans, 1 (15 ounce) can of black beans, and vegetable broth. Omit the chipotle adobo sauce and reduce the chili powder to 2 tablespoons.


Vegan Chili Substitute the arrachera beef, sausage and beef broth with 1 1/2 cups of cooked lentils, 1 (15 ounce) can of kidney beans, 1 (15 ounce) can of black beans, and vegetable broth. Omit the chipotle adobo sauce and reduce the chili powder to 2 tablespoons.


Cheesy Jalapeno Cornbread: Cheesy Jalapeno Cornbread is the perfect accompaniment to this spicy chili. The jalapenos add a nice kick to the cornbread and the cheese adds a creamy, salty flavor. It's sure to be a hit at any gathering!


Crispy Baked Fries: Crispy Baked Fries are the perfect side dish to serve with this spicy chili. The fries are baked instead of fried, making them a healthier option. The crispiness of the fries provides a nice contrast to the creamy cheese in the cornbread, making for a delicious combination.




FAQ

Q: What type of beef is best for this chili?

A: Arrachera beef, which is marinated beef, is the best for this chili. If you can't find it, you can make your own using the recipe provided.



Q: How long should I simmer the chili?

A: Simmer the chili for at least an hour, stirring occasionally. If you want the flavors to meld even more, you can simmer it for up to two hours.

1 Reviews

TeresaS

This was so delicious...I can see why it won 2nd place in the chili cook-off...I made your arrachera beef marinade...I used the pressure cooker method...the only negative I could find was it needed lots of attention...where if I had chose the stove top...it would have...we really enjoyed the cilantro cream...thanks for sharing your recipe...

5.0

review by:
(31 Jan 2018)

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Fun facts:

Fun Fact 1: The dish Chili Con Carne (Chili with Meat) was invented by the famous Texas cattle driver Charles Goodnight in the late 19th century. It is believed that he created the dish as a way to feed his cowboys on the long cattle drives.

Fun Fact 2: The dish has become a staple of Tex-Mex cuisine and has been adopted by many cultures around the world, including Mexico, the United States, and the United Kingdom. It is also a popular dish in the Chili Cook-off competitions, such as the LoretoFest Chili Contest which the recipe is based on.