This hearty Guadalajara-style chili is a deep, complex stew that balances heat with rich, savory depths. The secret lies in the addition of dark chocolate, which melds with the tomato base, green chiles, and a robust blend of spices including cumin, cinnamon, and allspice. Slow-cooked top round steak becomes incredibly tender, absorbing the aromatic flavors of garlic, oregano, and thyme. It’s a comforting, rustic dish perfect for cold evenings or gathering with friends. The texture is thick and luxurious, offering a satisfying contrast between the soft meat and the bright kick of fresh chiles. Serve it warm with crusty bread or over rice for a memorable meal that feels like a hug in a bowl.
Dr.Randy Jouno’S Guadalajara, Mx Champ Chili
Description
This hearty Guadalajara-style chili is a deep, complex stew that balances heat with rich, savory depths. The secret lies in the addition of dark chocolate, which melds with the tomato base, green chiles, and a robust blend of spices including cumin, cinnamon, and allspice. Slow-cooked top round steak becomes incredibly tender, absorbing the aromatic flavors of garlic, oregano, and thyme. It&# 226;ÂÂs a comforting, rustic dish perfect for cold evenings or gathering with friends. The texture is thick and luxurious, offering a satisfying contrast between the soft meat and the bright kick of fresh chiles. Serve it warm with crusty bread or over rice for a memorable meal that feels like a hug in a bowl.Ingredients
Directions
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Heat 2 tablespoons of oil in a large heavy-bottomed saucepan over medium-high heat until shimmering.
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Cut the 4 pounds of trimmed top round steak into 1/4-inch cubes.
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Add the beef to the hot pan in batches to avoid overcrowding, and brown on all sides.
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Remove the browned beef with a slotted spoon and set aside on a plate.
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Repeat the browning process with the remaining beef, adding more oil if necessary.
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Return all the browned beef to the saucepan.
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Add 4 cups of water, 6 cans (5 oz each) of tomato paste, 1/2 cup instant minced onion, and 2 1/2 tablespoons celery salt.
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Stir in 3 tablespoons chili powder, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon curry powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/2 teaspoon crushed marjoram, 1/2 teaspoon crushed oregano, 1/2 teaspoon paprika, 1/2 teaspoon crushed thyme, 1/2 teaspoon crushed sage, and a pinch of ground red pepper.
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Add the drained, seeded, and chopped contents of a 27 oz can of whole green chiles.
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Mix all ingredients well, bring to a boil, then reduce heat to low.
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Cover and simmer for 90 minutes, stirring occasionally.
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Add the remaining 2 cups of water (from the original 6 cups total implied by context, or adjust to desired consistency).
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Break up 4 ounces of milk chocolate and stir it into the chili until fully melted and incorporated.
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Cover and simmer for an additional 30 minutes, stirring often to prevent sticking.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1362.9kcal
- % Daily Value *
- Total Fat 87.6g135%
- Saturated Fat 32.7g164%
- Cholesterol 372.3mg125%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 131.7g264%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
