Chili

Inspired by countless gatherings growing up in California, this beef chili is a celebration of bold flavor and comfort. It’s hearty, packed with peppers and beans, and ideal for sharing.

Ingredients

• 1 pound carne picada (small chunks of fatty beef)

• 1 large white onion, coarsely chopped

• 2 dried ancho peppers

• 2 dried New Mexico peppers

• 2 dried arbol peppers

• 2 jalapenos

• 2 serrano peppers

• 2 cups chicken stock

• 2 bay leaves

• 1 can red kidney beans, drained

• 1 can black beans, drained

• 1 can pinto beans, drained

• 2–3 tablespoons garlic powder

• A splash of white vinegar

• 1 bunch finely chopped cilantro (optional)

• 1 bunch finely chopped parsley

Directions

1. Prep the vegetables: Chop onion, cilantro, and parsley separately. Set aside.

2. Prepare dried peppers: Remove the stems and seeds (unless extra heat is desired). Chop peppers into small pieces.

3. Toast the chopped dried peppers in a pan over medium heat for about a minute until fragrant.

4. Blend dried and fresh peppers with chicken stock in a food processor or blender until smooth.

5. In a large pot, heat some oil over high heat. Brown the carne picada on all sides.

6. Add the chopped onion to the pot; cook until translucent. Add garlic powder and stir, then pour in the blended pepper mixture.

7. Add all drained beans to the pot, stir well.

8. Bring to a boil, then add white vinegar and bay leaves. Reduce heat to low and simmer for about an hour.

9. Stir in chopped parsley and cilantro near the end of cooking.

10. Serve in bowls topped with shredded cheese and a dollop of sour cream.