Halloween Chili

This was the chili we had for a Halloween party this year. It takes inspiration from a couple of books and adds a couple of twists. I love what Ancho chili does for the taste of a meaty dish, and the addition of molasses gives it a sort of dusky sweet flavor. I sometimes prefer chili without beans, but there is no reason not to add them if you would like to. A double quantity served 20 or so with some to spare.

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Halloween Chili Save
Halloween Chili
english

This was the chili we had for a Halloween party this year. It takes inspiration from a couple of books and adds a couple of twists. I love what Ancho chili does for the taste of a meaty dish, and the addition of molasses gives it a sort of dusky sweet flavor. I sometimes prefer chili without beans, but there is no reason not to add them if you would like to. A double quantity served 20 or so with some to spare.

  • Preparing Time: 1 hour
  • Total Time: 4 hours
  • Served Person: 10
white meat free tree nut free nut free gluten free contains red meat shellfish free dairy free
  • Carbohydrate 8.78239159008441 g
  • Cholesterol 0 mg
  • Fat 0.300447744924417 g
  • Fiber 1.24769122350798 g
  • Protein 0.690541127490719 g
  • Saturated Fat 0.037284467429907 g
  • Serving Size 1 1 Serving (224g)
  • Sodium 5.24198988260079 mg
  • Sugar 7.53470036657643 g
  • Trans Fat 0.083672495174958 g
  • Calories 38 calories
main dish

Step-by-step

  • Brown Beef well in a heavy pan in batches and remove to a bowl.
  • Brown sausage meat in batches and set aside, sauté onions and garlic until soft and browning.
  • Add beef and sausage back to the pan and add remaining ingredients including the water from soaking the ancho chilis.
  • Put on low heat covered for 2.5 - 3 hours or until meat is tender.
  • Add water if necessary if it gets too dry.
  • Season to taste.
  • If using ground pork rather than Italian sausage, add 1 tsp fennel seed, toasted and ground.
  • Serve with corn bread, tortillas, or rice, with sour cream, cilantro, and some pickled jalapenos on the side.
  • Serves 10-12 people.
Monitoring the simmer over two and a half to three hours requires watching for the precise moment when connective tissues dissolve completely. Beef chuck cut into half-inch dice demands this prolonged, gentle heat to convert tough collagen into gelatin, thickening the sauce naturally without requiring cornstarch or flour. Searing the meat in heavy-bottomed pans first creates essential Maillard compounds, but overcrowding the surface causes steaming instead of browning; always work in small batches over high heat to achieve a deep mahogany crust. Dried ancho chilis contribute fruity warmth, while three tablespoons of molasses balance the acidity of crushed tomatoes through deep, unrefined sugars. Reconstituting the dried chilis in hot water and pouring that soaking liquid directly into the pot captures water-soluble capsaicin and aromatic oils that would otherwise be discarded. Simmering on low heat with the lid partially ajar allows excess moisture to escape so the sauce clings to a spoon without pooling. Test doneness by pressing a piece of beef against the side of the heavy pan with the back of a wooden spoon; it should yield to slight pressure and pull apart cleanly into tender fibers rather than remaining chewy. Stir periodically during the final thirty minutes to prevent sugars from the molasses from scorching at the bottom of the pot.
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