Beef Chili With Ancho, Red Beans and Chocolate

“I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!”

Ingredients Nutrition


  1. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
  2. Put the chiles in a food processor and pulse until they are powder.
  3. Cut the beef into large and season with salt and pepper.
  4. Put beef in large soup pot and add enough water to cover by one inch.
  5. Place over medium heat and bring to a boil.
  6. Skim off any foam that rises to the surface.
  7. Mix in onions, garlic, chipotles, and jalapeño.
  8. Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
  9. Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
  10. Add tomatoes and tomato paste to the pot.
  11. Simmer for 2 hours.
  12. As it cooks down you can add more water if necessary (we didn't need to but you may).
  13. When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
  14. (I used two forks like I do with pulled pork).
  15. Stir in beans and corn meal.
  16. Cover only partially (so the chili doesn't get watery).
  17. Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
  18. Before serving, garnish with cheddar.

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