Recipe: Tenth Circle Chili

Name: Tenth Circle Chili (featuring the Carolina Reaper Pepper)
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons vegetable oil, lard, or bacon drippings; 2 pounds coarsely ground beef chuck or stew meat; 1 large onion, diced; 4 cloves garlic, minced; 2 tablespoons guajillo chile powder; 1 tablespoon ancho chile powder; 1 tablespoon Mexican mole chile powder; 1 tablespoon annatto powder; 2 tablespoons paprika; 2 teaspoons ground cumin; 2 teaspoons dried Mexican oregano; 1 tablespoon Kosher salt; 1 teaspoon freshly ground black pepper; 2 cups low-sodium beef broth; 0.5 cup strong coffee; 1 can (8oz.) tomato sauce; 1 cup diced tomatoes; 1 leftover chile (chocolate included) from the Tenth Circle Challenge; 1 can (15oz.) pinto beans; 2 teaspoons red wine vinegar; 1 tablespoon dark brown sugar; 1 tablespoon masa harina

[[ recipeID=recipe-8kpcot3na, title=Tenth Circle Chili (featuring the Carolina Reaper Pepper) ]]

Tenth Circle Chili (featuring the Carolina Reaper Pepper)

The Tenth Circle Challenge box is not going to be everyone's cup of tea. Here, you can use any of the chiles from the collection that are too hot to eat right from the box. You'll find that the heat from a single chile adds a

Servings: 4

Keywords: Tenth Circle Challenge Box, chili, Texas-style chili, Texas chili

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

2 tablespoons vegetable oil, lard, or bacon drippings
2 pounds coarsely ground beef chuck or stew meat
1 large onion, diced
4 cloves garlic, minced
2 tablespoons guajillo chile powder
1 tablespoon ancho chile powder
1 tablespoon Mexican mole chile powder
1 tablespoon annatto powder
2 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 cups low-sodium beef broth
½ cup strong coffee
1 can (8oz.) tomato sauce
1 cup diced tomatoes
1 leftover chile (chocolate included) from the Tenth Circle Challenge
1 can (15oz.) pinto beans
2 teaspoons red wine vinegar
1 tablespoon dark brown sugar
1 tablespoon masa harina

Instructions

Add oil or fat to a large stock pot and heat over medium high heat. Add beef and brown, about 10 minutes, occasionally stirring and breaking up meat as it cooks.
Remove beef from pot and set aside, leaving all juices in the pot. Cook water off until just fat remains. Remove all but 2 tablespoons of fat.
Add onion and cook for 5 minutes, stirring occasionally. Add garlic and saute an additional 2 minutes.
Add meat back into pot. Add all chiles, spices, salt and pepper, stir until well combined.
Add beef broth, coffee, tomato sauce and tomatoes. Bring to a boil over high heat, then reduce to a bare simmer.
Prepare Tenth Circle Reaper Chile: For spicy chili, cut Reaper in half lengthwise and remove seeds (save the other half for another recipe).For very spicy chili, cut reaper in half lengthwise and leave seeds in (save the other half for another recipe).For very, very spicy chili, cut reaper in half lengthwise and use entire chile for chili.
Add prepared Reaper chile to the pot. The Reaper chile, caramel, and chocolate will dissolve into the chili, providing depth, heat and flavor.
Cover and simmer for 2 to 3 hours, until meat is tender. Drain beans and add to pot, simmering 20 minutes more.
Add sugar and vinegar, and taste. Adjust seasonings if needed.
In a small cup, blend masa harina with a few tablespoons cold water into a smooth slurry. Add to pot and stir in well. Simmer an additional 5 minutes.
Turn off heat and allow chili to stand for an hour before serving.