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CHILI (MEAT & VEGETARIAN)

cook:

2 h

Picture for CHILI (MEAT & VEGETARIAN)

4,732,013 views  Here’s how to make a great chili con carne from scratch, as well as the world’s best vegetarian chili that is proudly full of vegetables.

8 Servings

US

original

metric

INGREDIENTS

For the chili con carne:

For the chili con carne:

pasilla chiles (dried whole)

2 pasilla chiles (dried whole)

arbol chiles (dried whole)

4 arbol chiles (dried whole)

chipotle chiles (dried whole)

4 chipotle chiles (dried whole)

guajillo chiles (dried whole)

3 guajillo chiles (dried whole)

ancho chiles (dried whole)

3 ancho chiles (dried whole)

chuck roast

1 whole chuck roast

Kosher Salt

Kosher Salt

Vegetable oil

Vegetable oil

white onion, roughly chopped

1 white onion, roughly chopped

garlic, crushed

6 cloves garlic, crushed

chicken stock

4 cups chicken stock

Homemade Chili Paste

1 ½ cup Homemade Chili Paste

Cinnamon

Cinnamon

Ground allspice

Ground allspice

Ground coriander

Ground coriander

Dried oregano

Dried oregano

tomato paste

2 ½ tbsp tomato paste

masa harina

2 ½ tbsp masa harina

limes,

2 juiced limes,

Shredded cheese, for garnish

Shredded cheese, for garnish

For the Homemade Vegetable Stock

For the Homemade Vegetable Stock

white onion

1 white onion

ribs celery

4 ribs celery

bulb fennel

1 bulb fennel

parsnip, peeled

1 parsnip, peeled

carrots

3 carrots

leek

1 leek

small head cauliflower

1 small head cauliflower

beets

2 beets

Vegetable oil

Vegetable oil

Sprigs of fresh thyme

Sprigs of fresh thyme

Small head of garlic, halved

Small head of garlic, halved

parsley

1 bunch parsley

dried bay leaves

2 dried bay leaves

whole black peppercorns

1 tbsp whole black peppercorns

dried porcini mushrooms

1 handful dried porcini mushrooms

dried kombu

2 sheets dried kombu

For the Vegetarian Chili

For the Vegetarian Chili

pasilla chiles (dried whole)

2 pasilla chiles (dried whole)

arbol chiles (dried whole)

4 arbol chiles (dried whole)

chipotle chiles (dried whole)

4 chipotle chiles (dried whole)

guajillo chiles (dried whole)

3 guajillo chiles (dried whole)

ancho chiles (dried whole)

3 ancho chiles (dried whole)

dried porcini mushrooms

2 dried porcini mushrooms

poblano peppers

3 poblano peppers

jalapeno peppers

3 jalapeno peppers

large onions, roughly chopped

2 large onions, roughly chopped

Olive oil

Olive oil

garlic, roughly chopped

6 ½ cloves garlic, roughly chopped

tomato paste

2 ½ tbsp tomato paste

cumin

3 tsp cumin

Ground coriander

Ground coriander

Dried oregano

Dried oregano

cannelini beans

1 can cannelini beans

kidney beans

1 can kidney beans

pinto beans

1 can pinto beans

can diced tomatoes

14 oz can diced tomatoes

can fire  roasted diced tomatoes

14 oz can fire roasted diced tomatoes

Homemade Chili Paste

1 ½ cup Homemade Chili Paste

liquid aminos

1 tsp liquid aminos

nutritional yeast

2 tbsp nutritional yeast

vegetable stock (ingredients above)

3 cups vegetable stock (ingredients above)

Sour cream

Sour cream

Sliced jalapenos

Sliced jalapenos

DIRECTIONS

1.

For the Chili Con Carne

1.

Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.

pasilla chiles (dried whole)

2 pasilla chiles (dried whole)

arbol chiles (dried whole)

4 arbol chiles (dried whole)

chipotle chiles (dried whole)

4 chipotle chiles (dried whole)

guajillo chiles (dried whole)

3 guajillo chiles (dried whole)

ancho chiles (dried whole)

3 ancho chiles (dried whole)

2.

Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.

3.

Lower the heat and rehydrate the chiles by adding water – just enough water to cover them.

4.

Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.

5.

Add the chiles and their soaking liquid to a high-powered blender. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.

6.

Break down your chuck roast by trimming off any silver skin or excess fat. Cut into ½-inch bite-sized cubes.

chuck roast

1 whole chuck roast

7.

Pat the pieces of meat dry with Bounty paper towels. Generously salt the meat with kosher salt. Let sit at room temperature for 10 minutes before blotting dry again with Bounty paper towels.

Kosher Salt

Kosher Salt

8.

Heat a few tablespoons of vegetable oil in a dutch oven over medium-high heat, until it just starts to give off wisps of smoke.

Vegetable oil

Vegetable oil

9.

Add half of the cubed meat to the dutch oven, turning to brown on all sides. Once browned, remove from pan and set aside. You do not need to brown the rest of the meat.

10.

Add chopped onion to the pot. Cook over medium heat until soft and golden. Add crushed garlic. Sauté with the onions until fragrant, about one minute.

white onion, roughly chopped

1 white onion, roughly chopped

garlic, crushed

6 cloves garlic, crushed

11.

Deglaze the pot with chicken stock. Scrape up the fond from the bottom of the pot to make sure everything is incorporated.

chicken stock

4 cups chicken stock

12.

Add all meat to the pot, followed by homemade chili paste.

Homemade Chili Paste

1 ½ cup Homemade Chili Paste

13.

Bring the pot to a simmer. Add cinnamon, allspice, ground coriander, and oregano to taste. Add some tomato paste (optional).

Cinnamon

Cinnamon

Ground allspice

Ground allspice

Ground coriander

Ground coriander

Dried oregano

Dried oregano

tomato paste

2 ½ tbsp tomato paste

14.

Partially cover the pot and simmer until the beef is tender and the soup has thickened, anywhere from 1 ½-3 hours.

15.

Once the beef is tender, add masa harina to thicken the chili. Also add the lime juice. Stir and let cook for 5 more minutes.

masa harina

2 ½ tbsp masa harina

limes,

2 juiced limes,

16.

Serve with shredded cheese and lime wedges, or any garnishes you like!

Shredded cheese, for garnish

Shredded cheese, for garnish

17.

For the Homemade Vegetable Stock & Vegetarian Chili

1.

To make homemade vegetable stock, thinly slice all vegetables using a mandoline. Put all of the vegetable slices in a large bowl and drizzle with vegetable oil. Stir to make sure every piece is evenly coated with oil.

white onion

1 white onion

ribs celery

4 ribs celery

bulb fennel

1 bulb fennel

parsnip, peeled

1 parsnip, peeled

carrots

3 carrots

leek

1 leek

small head cauliflower

1 small head cauliflower

beets

2 beets

Vegetable oil

Vegetable oil

2.

Preheat your oven to 375ºF. Spread vegetable slices out evenly onto 2 large rimmed baking sheets. Roast for anywhere from 30 minutes to 1 hour. Remove from the oven and toss every 15 minutes so that nothing burns.

3.

Add the roasted vegetables to a large dutch oven or stockpot. Add thyme, garlic, parsley, bay leaves, and peppercorns.

Sprigs of fresh thyme

Sprigs of fresh thyme

Small head of garlic, halved

Small head of garlic, halved

parsley

1 bunch parsley

dried bay leaves

2 dried bay leaves

whole black peppercorns

1 tbsp whole black peppercorns

4.

Cover with cold water and bring to a simmer. Also add umami boosters now, like dried porcini mushrooms and kombu.

dried porcini mushrooms

1 handful dried porcini mushrooms

dried kombu

2 sheets dried kombu

5.

Let simmer for 45 minutes-1 hour, and then strain. Now you have homemade vegetable stock!

6.

Remove the stems and seeds from all dried chiles. Tear each chile into small pieces.

7.

For the Vegetarian Chili

1.

Dry roast the chiles by placing them in a large stainless steel skillet with no oil. Toast over medium-high heat for 3-5 minutes, until they are fragrant but not smoking.

pasilla chiles (dried whole)

2 pasilla chiles (dried whole)

arbol chiles (dried whole)

4 arbol chiles (dried whole)

chipotle chiles (dried whole)

4 chipotle chiles (dried whole)

guajillo chiles (dried whole)

3 guajillo chiles (dried whole)

ancho chiles (dried whole)

3 ancho chiles (dried whole)

2.

Lower the heat and rehydrate the chiles by covering them with water – just enough water to cover them.

3.

Bring to a simmer and cover. Then turn off the heat and let steep for 10 minutes.

4.

Add the chiles and their soaking liquid to a high-powered blender. Also add a few dried porcini mushrooms. Blend on high speed for about one minute, until nice and smooth. This makes your amazing chili paste base.

dried porcini mushrooms

2 dried porcini mushrooms

5.

Fire roast your poblanos by placing them directly over a flame. The goal is to completely char the skin of the peppers, so keep turning them until every side is sufficiently blackened.

poblano peppers

3 poblano peppers

6.

Remove peppers from the heat and wrap in aluminum foil. Let them sit for at least 10 minutes.

7.

Prepare the jalapenos by cutting them in half and removing the seeds and ribs. Then finely dice them. Set aside.

jalapeno peppers

3 jalapeno peppers

8.

Remove the charred skin from the steamed poblano peppers using Bounty paper towels. Then, chop the peppers into bite-sized pieces.

9.

Heat olive oil in a dutch oven over medium-high heat. Add roughly chopped onions and cook until softened.

Olive oil

Olive oil

large onions, roughly chopped

2 large onions, roughly chopped

10.

Add crushed garlic and cook until fragrant, about one minute.

garlic, roughly chopped

6 ½ cloves garlic, roughly chopped

11.

Next, add chopped jalapeno and poblano peppers along with tomato paste. Stir to combine for a few minutes.

poblano peppers

3 poblano peppers

jalapeno peppers

3 jalapeno peppers

tomato paste

2 ½ tbsp tomato paste

12.

Add the spices: cumin, ground coriander, and dried oregano.

cumin

3 tsp cumin

Ground coriander

Ground coriander

Dried oregano

Dried oregano

13.

Next, add all of the beans and diced tomatoes.

cannelini beans

1 can cannelini beans

kidney beans

1 can kidney beans

pinto beans

1 can pinto beans

can diced tomatoes

14 oz can diced tomatoes

can fire  roasted diced tomatoes

14 oz can fire roasted diced tomatoes

14.

Add homemade vegetable stock, or enough to make the chili a little waterier than you’d like it to be.

vegetable stock (ingredients above)

3 cups vegetable stock (ingredients above)

15.

Add homemade chili paste. Stir to combine. Let simmer for 45-60 minutes.

Homemade Chili Paste

1 ½ cup Homemade Chili Paste

16.

Add the final umami boosters: liquid aminos and nutritional yeast. Stir to combine.

liquid aminos

1 tsp liquid aminos

nutritional yeast

2 tbsp nutritional yeast

17.

Serve with your favorite garnishes like sour cream and sliced jalapenos.

Sour cream

Sour cream

Sliced jalapenos

Sliced jalapenos

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