Make-Ahead Weeknight Chili
Ingredients
- 3 tbsp vegetable better than bouillon
- 1 ½ cup water
- 5 dried guajillo chiles stems and seeds removed
- 2 dried chiles de árbol stems and seeds removed (Use only 1 for a milder chili)
- 1 pound 80%-20% ground beef substitute with another can of beans for vegetarian chili
- 1 medium onion diced
- 1 bulb of garlic thinly sliced
- 1 tsp smoked paprika
- 2 tsp your favorite chili powder
- 1 tsp chipotle chili powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1/2 can of Mexican beer such as Modelo Especial
- 1 28 oz can of high quality diced tomatoes such as San Marzanos
- ⅓ cup tomato passata or tomato puree
- 1 15.5 oz standard can of black beans partially drained
- 1 cup frozen corn
- ⅓ cup nutritional yeast
- 3 tbsp brown sugar
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp apple cider vinegar
- Red pepper flakes to taste
- Salt to taste
Instructions
- On the stovetop, bring the water and 2tbsp of the vegetable better than bouillon to a boil and then reduce to a simmer. Simmer until the bouillon is dissolved. As it is simmering, remove the stems and seeds from the chili peppers.
- In a large dutch oven or heavy-bottomed pot, toast the chilis on a medium-high heat just until they start to smell aromatic or get a little bit of color. This will enhance their flavor. Do not toast for too long or they will begin to smoke and make the air unpleasant to breathe.5 dried guajillo chiles, 2 dried chiles de árbol
- Once toasted, immediately plunge the peppers into the water and better than bouillon mixture, remove from the heat, and place a lid on the pot to allow the peppers to steam and soften for at least 10 minutes.5 dried guajillo chiles, 2 dried chiles de árbol, 1 ½ cup water
- Dice the onion and thinly slice the garlic. Set aside.1 medium onion, 1 bulb of garlic
- Begin to fry the ground beef in the dutch oven on high heat. When the ground beef has been broken up and partially browned, add the smoked paprika, chili powder, chipotle chili powder, onion powder, olive oil, and diced onions.1 pound 80%-20% ground beef, 1 tsp smoked paprika, 2 tsp your favorite chili powder, 1 tsp chipotle chili powder, 1 tsp onion powder, 1 tbsp olive oil, 1 medium onion
- When the ground beef is cooked through, add the sliced garlic and continue to cook until the garlic is fragrant.1 bulb of garlic
- Add the can of beer and simmer on a medium-high heat for about 2 minutes.1/2 can of Mexican beer
- Using an immersion blender, blend the chili peppers with the better than bouillon and water mixture until smooth. Add the chili pepper mixture to the pot.1 ½ cup water, 5 dried guajillo chiles, 2 dried chiles de árbol, 3 tbsp vegetable better than bouillon
- Add all remaining ingredients to the pot and let simmer on medium-high heat for at least another 4 minutes.1 28 oz can of high quality diced tomatoes, ⅓ cup tomato passata, 1 15.5 oz standard can of black beans, 1 cup frozen corn, ⅓ cup nutritional yeast, 3 tbsp brown sugar, 2 tbsp worcestershire sauce, 1 tbsp soy sauce, 2 tsp apple cider vinegar
- Taste for seasoning and spice level. Add salt, red pepper flakes, worcestershire sauce, vinegar, and/or sugar as desired.2 tbsp worcestershire sauce, 2 tsp apple cider vinegar, Red pepper flakes, Salt, 3 tbsp brown sugar
Notes
If you use the recommended peppers, this recipe will yield a medium-heat chili. If you want it to be milder, take out the chiles de árbol. If you want it spicier, add more chiles de árbol or red pepper flakes.