“It’s a recipe passed down from Malones for generations.”
Then, unsurprisingly, Kevin drops the chili and it spills all over the carpet floor.
Is it because no one ever reads these??
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Thankfully, after reading over the recipe, I felt confident that I couldn’t mess up chilitooterribly.
“I toast my own Ancho chilis,” he says.
It seemed like utter blasphemy to continue on without the Ancho chilis.
Courtesy of Samantha Boesch
But I would just have to do without.
I was determined to successfully do this, so I started by chopping theyellow onions.
However, my dicing skills haven’t made me immune to the dreaded onion-induced tears.
Courtesy of Samantha Boesch
The only other issues I personally ran into were related to not having the right kitchen gadgets.
I had to improvise by just finely chopping the garlic and mashing the beans with a fork.
Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground.
Courtesy of Samantha Boesch
Add oil to pot and heat over medium-high.
Using a slotted spoon, transfer beef to a plate and set aside.
Add onion to pot and cook briefly over medium-high until barely softened, about 2 minutes.
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The secret is to undercook the onions.
Using a garlic press, press garlic directly into the pot, 1 clove at a time.
Then stir in jalapenos, oregano, cumin, cayenne pepper and tomato paste.
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Stir and cook until fragrant, about 2 minutes.
Add beer and continue to cook, stirring and scraping the pan, about 7 minutes.
Add mashed beans, stock, tomatoes, salt, and cooked beef to pot.
Courtesy of Samantha Boesch
Cover and bring to a simmer.
Reheat gently, taste and add more salt if necessary, and serve with your favorite toppings.
We recommend chopped scallions, shredded Jack cheese and sour cream.
