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Drunken Chili

Drunken Chili is a traditional American recipe (from New Mexico) for classic stew of beef, chillies, vegetables and beans in a beer and tomato sauce base with grated chocolate thickened with maize meal. The full recipe is presented here and I hope you enjoy this classic American version of: Drunken Chili.

prep time

20 minutes

cook time

295 minutes

Total Time:

315 minutes

Additional Time:

(+30 minutes soaking)

Serves:

4–6

Rating: 4.5 star rating

Tags : Chilli RecipesBeef RecipesVegetable RecipesBean RecipesUSA Recipes


Ingredients:

900g stewing beef, cut into 3cm cubes
1 each of dried ancho, mulato, pasilla, and New Mexico chillies (or whichever ones are available)
1 red bell pepper, chopped
1 large onion, chopped
5 garlic cloves
720ml beer
500ml passata (tomato sauce)
2 tbsp groundnut oil
4 heaped tbsp New Mexico powder
2 tbsp ground cumin
2 tbsp Mexican oregano
2 tbsp smoked paprika
1 tsp salt
1 tsp freshly-ground white pepper
300g cooked red kidney beans
300g cooked pinto (or barlotti) beans
1 tbsp 90% cocoa solids chocolate, grated
2 tsp honey
2 tbsp brown sugar
40g maize meal
salt and black pepper, to taste

Method:

Remove the stems from the chillies, place in a bowl and cover with boiling water. Set aside for 30 minutes to re-hydrate.

After 30 minutes transfer the chillies to a blender. Taste the soaking water. Discard if bitter. If not add 120ml or this to the blender (or use fresh water). Blend to a smooth paste then push through a strainer into a bowl and set aside.

Put the bell pepper, onion and garlic in a blender and pulse several times to chop. Tip into a bowl and set aside.

Put the beef in a bowl and mix with the oil and 1 tsp salt. Mix to combine then transfer to a large pot and brown the meat in batches over high heat (transfer the cooked meat to a bowl).

Once the beef is done, deglaze the pan with half the beer, making sure you scrape the bottom of the pot. Add all the ingredients (except the beans, chocolate, honey, brown sugar and maize meal), bring to a simmer, cover and cook for about 3 1/2 hours. Add the beans and simmer for an additional hour.

Now add the honey, chocolate and brown sugar. Slowly stir-in the maize meal until the sauce reaches the desired consistency and simmer, uncovered, for about 25 minutes, stirring frequently.

This chilli can be served immediately but it tastes much better if re-heated and served the following day.