Being from Texas means you must know how to make a great chili. Texas chili is just a great bowl of beef with some tasty red chile sauce. Every Texan has their own variation of red chile: some like it hot, some like it mild, some like it sweet and spicy. But one thing that holds true is that the Texas chili can only have beef and red chile. Yup, no beans, no added potatoes, just good ole steak and chile- it’s a Texas thing.
I am a proud Texan and love my Texas red as we call it here but I have been trying to incorporate more plant based options into my dishes. So, I created this hearty Ancho Black Bean Beef Chili. You notice I did not add Texas Chili to the name for the very reasons I mentioned above! My Ancho Black Bean Beef Chili can be made within an hour or if you prefer you can slow cook it in a crock pot overnight using the same ingredients. This chili is hearty and mild with a kick of cayenne to give it just the hint of spice you need to boost that metabolism. I added fresh grilled sweet corn, potatoes, black beans, tomatoes, and maple beef stew cubes and combined them with a nice Pasilla Ancho Chile topped off with avocados. The combination of these flavors and additional spices will be sure to fill a hungry tummy.
My husband and daughters couldn’t get enough of this chili. I was quite surprised that my daughters Lexie and Maddie liked it because we all know how children can be picky eaters. It was so good they were licking the sauce and asking for more. I think I will have to increase the batch the next time I make this hearty Ancho Black Bean Beef Chili.
Buen Provecho!
Ancho Black Bean Beef Chili
Printable Version
Yield: Serves 4-6 Total Time: 60 minutes
Ingredients:
– 2 lbs. of Cubed Beef Stew Meat
– 15 New Mexico Mild Chile Pods
– 5 Pasilla Ancho Chile Pods
– 1 Cup of Potatoes
– 2 Corns on the Cob
– 2 Cans of Black Beans
– 2 Tomatoes
– 4-6 Avocados
– 2 pieces of garlic
– 2-4 Tablespoons of Cumin
– 2-4 Tablespoons of Salt or Pink Himalayan Sea Salt
– Cayenne Pepper
– Chipotle Powder
– Thyme
– Olive Oil
– 1 Tablespoon Maple Syrup
– 6-8 Cups of Water
– Kosher Salt
Equipment Needed:
– Blender
– Colander
– Cutting Board
– Knife
– 1 Boiling Pan
– 1 Pot
– 2 Sauté Pans
– 1 Can Opener
– 1 Ladle
– Measuring Cup
– Measuring Spoon
– Large Glass Bowls/Glass Jar for
Storing
– Spatula
– Serving Bowls & Spoons
Prep:
– Remove the tail/stems off of the Pasilla Ancho Chile and New Mexico Chile Pods
and set aside
– Peel the 2 pieces of garlic and set aside
– Remove the husks from the corn on the cob and set corn aside
– Get a can opener and open the 2 cans of black beans and pour into a colander and
rinse the beans with cold water and set aside
– Rinse the tomatoes and get a cutting board and slice off ends of the tomatoes and
discard the ends, then dice the tomatoes into squares and set aside
– Get a cutting board and cut the avocado in half and remove the pit and slice the
avocado into thin slices and set aside
– Get the package of cubed beef stew meat and pour into a bowl and rinse with cold
water
– Get a cutting board and slice the cubed beef stew into smaller cubes and pour a few
dashes of Pink Himalayan Sea Salt, a dash or two of cumin, 1 tablespoon of maple
syrup and set aside
– Peel four potatoes and slice into cubes and pour into a glass bowl filled with 2 cups
of water and a dash or two or kosher salt and set aside
Directions:
Cubed Beef Stew Meat
– Get a sauté pan and put on the stove and turn the gas/electric
knob to a medium setting
– Get the olive oil and pour 1 tablespoon of olive oil onto the pan
– Pour the cubed beef stew with seasoned salt onto the pan and brown the meat,
gently turning over the meat to ensure all sides are seared and cooked through
– After the meat is cooked and seasoned set aside
Pasilla Ancho Chile
– Place a boiling pot on the stove and turn the gas/electric knob to a low setting
and add 4-6 cups of water, 2 pieces of garlic, Pasilla Ancho Chile and New
Mexico Mild Chile Pods and boil until the chile has softened
– After the ingredients have boiled, set them aside to cool down
– Once the ingredients have cooled down pour them into a blender, add the
1-2 tablespoons of cumin and 1-2 tablespoons of salt or pink Himalayan sea salt
and liquefy (I use a Vitamix blender and start on the low setting then set to high
gradually so I could get a nice clean blend, trying to achieve no pulp)
– After the Pasilla Ancho Chile is liquefied set aside
Potatoes
– Get a sauté pan and put on the stove and turn the gas/electric
knob to a medium setting
– Get the olive oil and pour 1 tablespoon of olive oil onto the pan
– Pour the potatoes into the sauté pan and gently mix until golden brown
– Reduce heat to simmer and pour ¼ cup of water into the sauté pan and cover
with a tight lid
– Simmer until the potatoes are cooked, about 10-15 minutes and once cooked set
aside
Corn
– Grab a vegetable grilling dish and place on your stovetop and put on the
stove and turn the gas/electric knob to a medium setting
– Place the 2 corns on the cobs on the vegetable grill until the corn is crispy
grilled then set aside
– Get a cutting board and slice off the grilled corn from the cob and set aside
End
– Get a large pot on the stove and turn the gas/electric knob to a low setting
– Pour 4-6 cups of the Pasilla Ancho Chile from the blender into the pot
– Pour the cooked potatoes, corn, and beef stew meat into the pot
– Pour the diced tomatoes, rinsed and drained black beans into the pot
– Add 1 tablespoon of cumin, 1 tablespoon Pink Himalayan Sea Salt and 5-10
dashes of thyme, 5 dashes of chipotle powder, 3 dashes of cayenne pepper to
the pot and stir and taste
– Adjust the seasoning to suit your taste buds by gradually adding more spices and
cook for 5 minutes
– Get the serving bowls and a ladle and pour the Ancho Black Bean Beef Chili into
the bowl and garnish with the sliced avocado
***** Season to suit your taste buds*****