Description

This recipe for Brick Red Ancho Chunk Chili transforms simple ingredients into a deeply flavorful, robust meal with a rich, smoky aroma. It features lean ground meat, rehydrated ancho chiles, tomatoes, and beans, simmered to perfection for a comforting weeknight dinner.

Ingredients

Scale

1.5 lbs ground beef or turkey (or plant-based ground)
6–8 large (60g) dried ancho chiles
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
2 (15 oz) cans kidney beans or pinto beans (or black beans), rinsed
1 large yellow onion, finely chopped
4 cloves garlic, minced
4 cups beef or chicken broth (or vegetable broth), low-sodium
2 Tbsp chili powder
1 Tbsp cumin
1 tsp dried oregano
0.25 tsp cayenne pepper (optional)
2 Tbsp olive or vegetable oil

Instructions

Prepare Ancho Chiles: Rehydrate dried ancho chiles in hot water for 20-30 minutes until soft. Seed them, then blend into a smooth paste with a little of their soaking liquid.
Brown the Meat: In a large pot or Dutch oven over medium-high heat, brown the ground meat for 8-10 minutes, breaking it up until no longer pink. Drain any excess fat and set the browned meat aside.
Sauté Aromatics: Add 1 Tbsp of oil to the pot. Sauté the chopped onion for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
Bloom Spices: Stir in chili powder, cumin, and oregano. Cook for 1 minute, letting the spices toast and release their aroma.
Combine and Simmer: Return browned meat to the pot. Stir in the ancho chili paste, crushed tomatoes, diced tomatoes, rinsed beans, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 2 hours for deeper flavor. Stir occasionally and add more broth if needed.
Adjust and Serve: Season with salt and freshly ground pepper to taste. Simmer uncovered to thicken if too thin, or add more broth if too thick.

Notes

For best flavor, opt for organic grass-fed ground beef, plump pliable ancho chiles, and freshly minced aromatics. Fresh cilantro can be added at the end for color and aroma. For a low-carb option, omit beans and serve over cauliflower rice. For a vegan version, use plant-based crumble and vegetable broth. If chili tastes flat, add a splash of apple cider vinegar or lime juice. If too spicy, balance with sour cream or a bit of sugar.

Prep Time: 40 minutes
Cook Time: 140 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1.5 cups (360 g)
Calories: 350 calories
Sugar: 8 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 10 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: easy dinner, hearty chili, ancho chili, weeknight meal, comfort food, beef chili, smoky, make-ahead, stovetop