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Rather than posting this in the previous thread, I wanted to make sure that poster saw this recipe. DH is not a man who likes change, but even he liked this new recipe!

This recipe appeared in the latest issue of the AARP magazine. I made it last night, and it was excellent. I substituted California dried chiles for the Ancho chiles because I was worried that the Anchos might be too hot. I found the California chiles not quite hot enough. Next time, I'll try the Ancho chiles suggested.

This may look like a hard recipe to make. I found it very easy since I was somewhat familiar in dealing with dried chiles having made a New Mexico dried chile pod recipe for my enchilada sauce--which was TOO hot for me.

Serve 4 to 6
Recipe from Rick & Lanie's Excellent Kitchen Adventures

This is classic chili – more or less Tex-Mex style. If you make it with the whole ancho chile pods (sometimes called pasilla chile pods on the West Coast), use coarse-ground meat (the classic “chili grind” in the Southwest), brown it well, and add fresh-ground spices; it’ll be one of the best chilis you’ve tasted.

The difference between chili and chile? Chili is the dish; chile is the pod. Why not use regular chili powder? Because it usually contains dried spices (including salt and sugar), which you may not like. If chili powder’s all you’ve got, use 4 tablespoons, leave out the cumin, and go easy on the salt. Chile pods and pure ground chile are available in all Mexican grocery stores.

Ingredients
4 large (about 2 ounces) ancho chiles, stemmed, seeded and torn into large pieces
OR 3 tablespoons pure ground ancho, New Mexico or California chile
2 tablespoons bacon drippings, vegetable oil or olive oil
1 1/2 pounds ground beef, ground pork or a mixture of the two
1 medium onion, cut into 1/4-inch pieces
3 garlic cloves, peeled and halved
1 15-ounce can diced tomatoes (preferably fire-roasted)
1 teaspoon ground cumin
Salt
2 tablespoons masa harina (the flour used to make corn tortillas) or corn meal
One 15-ounce can pinto beans
About 1 cup grated cheddar or Monterey Jack cheese, for serving
3 green onions, cut crosswise into 1/4-inch pieces, for serving

Directions
1. Toast and soak chiles. Heat large deep skillet or a large heavy pot (like a 6- to 9-quart Dutch oven) over medium. When hot, toast chiles one by one: open flat and press down with spatula until chile releases aroma and toasts lightly - 10 to 15 seconds. Flip and toast other side same amount of time. Transfer to a small bowl. When all are done, cover with hot tap water and lay a plate on top to keep the chiles submerged.

2. Brown meat and onion. Raise heat under pan to medium-high. Add bacon drippings or oil, then add the meat and onion. Break up meat with spoon or spatula as it cooks and browns—total cooking time about 10 minutes. Remove from the heat. If there is lots of rendered fat, tip it off and discard.

3. Make seasoning. Drain chiles, discarding water. Place in food processor fitted with steel blade. Add garlic, tomatoes with their juices and cumin. Secure lid and process until smooth. Set medium-mesh strainer over meat pot. Pour in chile mixture and press through.

4. Simmer chile. Return pan to medium-high heat. Stir 5 minutes to cook chile mixture. Stir in 2 cups water and 1 1/2 teaspoons salt. Reduce heat to medium-low. Simmer 45 minutes.

5. Finish and serve. Sprinkle corn meal or masa harina over chili and stir. Stir in drained beans if using. Simmer 5 minutes. Taste and season with more salt if you think necessary. Ladle chili into bowls. Scoop cheese and green onion into small serving bowls. Pass separately for guests to add as much as they want.

Note: I used half ground beef and half ground pork (DH does not like shredded meats in his Mex. foods, but I'm sure I would have enjoyed using "coarsely ground meats.") I also used a can of fire-roasted tomatoes. We like a lot of beans, so I threw in my leftover homemade pinto beans which were a little thick so I didn't bother adding the 2 Tb. cornmeal. I also didn't bother toasting the dried pods before covering them with hot water (I also let them sit for 1 hr, rather than just 30 minutes). I really liked the addition of the toppings, which I had never done before.
P.S.: I notice that this online recipe doesn't mention the amount of salt that was in the magazine recipe. It calls for 1 1/2 ts. salt (I used kosher salt).

This message has been edited. Last edited by: CA Lori,

Lori - So kind of you to post this. Thank you. I don't usually watch his TV show - I don't care for his on-screen presence - but this recipe looks wonderful, and most likely quite authentic. I just prepared chili yesterday, so I'll wait a week or two to try this one. Thanks again.

Ricearoni, since I found this online, I was able to simply copy and paste this lengthy recipe. I don't think I would have posted it if I had to type it LOL

You've piqued my curiosity, where and when does his TV show air? I'll DVR it and see if I agree with you LOL

This message has been edited. Last edited by: CA Lori,

Gotcha. Thank you.

Lori, thx so much for sharing!!

Lori, this looks DELICIOUS! I will definitely have to give this one a try......thank you for sharing!

I have one of Rick Bayless's first cookbooks. He is amazing!
One of the recipes I tried was stuffed roasted plantain empanadas with goat cheese....delicious!

Just wanted to let you know that I didn't care for the leftovers the second night. There was no juice so I added water (we like our chili a little wet). Maybe I should have added tomato sauce. Now I'm not sure if I'll make this again.