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Three Chili Beef Chili


  • 2 ancho chiles
  • 2 dried New Mexico chiles
  • 3 dried chipotle chiles
  • 1 tbsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1 tsp yellow mustard seeds, toasted
  • 1 tsp dried thyme
  • 2 garlic cloves
  • 1 tbsp garlic, minced
  • 3 14.5oz cans peeled whole tomatoes, drained
  • 2 tbsp canola oil
  • 2 lbs ground beef
  • 1 large onion, diced
  • 6 oz meaty bacon, diced
  • 6 cups chicken stock
  • 2 cups stout beer
  • 2 cups brewed coffee
  • 1/2 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • Kosher salt
  • 3 15-ounce cans pinto beans, rinsed and drained


  • In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
  • In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
  • Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.