HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili

Summary by Krater

A detailed recipe and cooking method for making beef and bean chili from scratch, using homemade beef paste from short ribs, toasted dried chilis, and pinto beans cooked in an Instant Pot, then slow-cooked in the oven.

From the video

Answers: How do you make beef chili from scratch with dried chilis and homemade ground beef paste?

• chili recipe
• making beef paste from short ribs
• toasting dried chilis
• cooking pinto beans in a pressure cooker
• slow cooking chili in the oven
• chili garnishes and toppings

Ingredients

• 300 g pinto beans
• 1 kilo water
• 20 g ancho chili
• 20 g guajillo chili
• 20 g pasilla chili
• 2 lbs boneless short ribs
• 600 g beef stock
• 1 medium red onion
• 1 poblano pepper
• 4 to 5 cloves garlic
• 3 tablespoons olive oil
• generous pinch salt
• 2 g chili flakes
• 20 g chili powder
• 20 g paprika
• 12 g cumin
• 10 g cocoa powder
• 28 oz crushed tomatoes
• 28 oz diced tomato
• 30 g brown sugar
• 20 g hot sauce
• 20 g Worcestershire
• 40 g cider vinegar
• 15 g salt
• 850 g cooked pinto beans
• 150 g bean liquor
• 5 to 6 corn tortillas
• 2 cups aged cheddar
• 5 to 6 green onions

What it concludes

• Cooking beans from scratch gives a texture and creaminess essential for great chili.
• Roasting dried chilis in the oven opens up their flavor and makes them easier to break down into a sauce.
• Grinding short ribs and roasting the meat paste under a broiler creates a deeply browned, intensely beefy flavor.
• Braising the chili in the oven at 325F for 45 minutes after slow-cooking allows dry heat to caramelize and reduce the chili efficiently without constant stovetop stirring.