The Atlanta Journal-Constitution
ROASTED TOMATO CHILI CON CARNE
This one-pot chili is not for the timid, thanks to the generous addition of chipotle in adobo sauce. You can cut the spice level by adding less. Crushed tortilla chips thicken the chili while also adding a salty, corny finish. Don’t forget the shredded cheddar and/or sour cream — no bowl of chili is complete without it.
3 tablespoons ancho chili powder
2 tablespoons chili powder
2 tablespoons packed brown sugar
2 tablespoons ground cumin
1 tablespoon ground oregano
Kosher salt
4 pounds boneless beef chuck roast, trimmed and cut
into 1-inch chunks
3 tablespoons grapeseed or other neutral oil
1 large yellow onion, finely chopped
6 medium garlic cloves, finely chopped
3 tablespoons tomato paste
14½-ounce can diced fire-roasted tomatoes
4 chipotle chilies in adobo sauce, finely chopped, plus 3
tablespoons adobo sauce
2 cups tortilla chips, finely crushed (about 3 ounces)
In a large bowl, stir together chili powders, sugar, cumin, oregano and 1 teaspoon salt. Add beef and toss to coat.
In a large Dutch oven or sauce pot, heat oil over medium heat until shimmering. Add onion and cook until lightly browned, about 3-4 minutes, then add garlic and cook until fragrant.
Add tomato paste and cook, stirring, until it is browned. Stir in tomatoes with their juices, chilies with sauce and 1 cup water, scraping up any browned bits. Stir in the seasoned beef, and distribute in an even layer.
Bring to a simmer, then cover with the lid just slightly ajar for 3-4 hours, or until the meat is fork-tender.
Using a large spoon, skim off and discard fat from the cooking liquid. Stir in crushed tortilla chips, and cook, stirring occasionally, until chili is lightly thickened, about 5 minutes. Let stand for a few minutes, then taste and season with salt.
Serve in warmed bowls with shredded cheddar, pickled jalapenos, sour cream, chopped cilantro and hot sauce, if desired.
Serves 6.
— Adapted from Christopher Kimball’s Milk Street