Nacho Topped Chili Pot
- 4 poblano peppers
- 2 large jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground sirloin
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- Freshly ground black pepper
- 1 tablespoon cumin, a palmful
- 1 tablespoon coriander, a palmful
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chile powder (recommended: Gebhardt's)
- 1/4 cup tomato paste
- 1 (12-ounce) bottle beer (recommended: Negra Modela)
- 2 cups beef stock
- 1 (16-ounce) can vegetarian spicy refried beans
- 1 bag good quality corn tortilla chips (recommended: Xochitl)
- 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
- 1 Fresno red chile
- 1 small can or jar pickled jalapenos
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.
To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
Recipe courtesy Rachael Ray