Thursday, December 29, 2011

Ancho Beef Chili

I've been hanging on to this recipe for a while now, waiting for just the right time to try it out.  We love chili and we love Tex-Mex, so this is a great combo!  The problem is...I can't remember where I found this recipe, so I have no clue to whom I should give credit.  I think it's Rachael Ray, but if it's not, please forgive me.  Perfect for a cold winter night, or for a hot lunch after a day of sledding and making snow angels.  I tweaked a few things, so the recipe below is my adaptation of someone's recipe...maybe Rachael's!  Enjoy!

1 quart beef stock
4 ancho chilis (dried poblanoes), seeded
2 tablespoons olive oil
1 1/2 pounds ground sirloin
1 red onion, chopped
1/2 red bell pepper, chopped
3-4 cloves fresh garlic, chopped
1 tablespoon cumin
2 teaspoons corriander
1 teaspoon cinnamon
salt and pepper
1/2 cup salsa
1 small can tomato paste
1/4 cup cilantro leaves, plus more for garnish
1 ripe avocado
1 cup sour cream, plus more for garnish
zest and juice of 1 lime
1 1/2 cup shredded pepper-jack cheese
1 poblano chili
4 flour tortillas
fried tortilla strips, for garnish

Over medium-high heat, bring stock and anchos to a bubble.  Reduce heat to medium and simmer 15 minutes until chilis soften.  Puree until smooth and reserve.

Brown sirloin with olive oil.  Add onion, garlic, bell pepper, and spices and cook until tender.  Add salsa and tomato paste and cook one minute more.  Add chili-stock mixture and bring to a bubble.

Puree cilantro, avocado, sour cream, and lime zest and juice.  Set aside.

Preheat broiler to high.  Roast poblano until soft and charred on all sides, about 15 minutes.  Place in a bowl and cover tightly with plastic wrap.  Allow to cool, then remove skin and chop.  Toast a tortilla 1 minutes per side in a non-stick skillet over medium heat.  Top with 1/2 the cheese and half the roasted pepper and allow cheese to melt.  Top with second tortilla.  Flip and cook 1-2 more minutes.  Keep quesadillas in warm oven while repeating with remaining tortillas, cheese, and chopped poblano.

Add avocado mixture to chili and stir to mix.

Serve quesadillas alongside chili with fried tortilla strips, a dollop of sour cream, and fresh cilantro.


  1. Good Morning Kate,
    Your Chili will be "Kickin" good. This is a great chili recipe and I can't wait to try it. Thank you so much for sharing with Full Plate Thursday. Wishing you and your family a very Happy New Year and Abundant Blessings in 2012!
    Miz Helen

  2. Yum! I love chili and I love the avocado addition,.

  3. This sounds really good! I love the idea of mixing in the blended avocado/sour cream mixture with the chili. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  4. This chili looks great-perfect for a cold January day!

  5. Congratulations Kate,
    You are the 3rd Place Winner of The Texas Star Chili Cook Off 2014! Your Chili looks fantastic and our readers voted your Chili Number 3 !
    Thank you so much for sharing your Chili with us and enjoy your Title and your Prize. I will be contacting you by email about your prize today.
    Hope you have a very special day!
    Miz Helen