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I made chili last night with some ingredients that kinda made me feel like I’d put $1000 chrome rims on a Ford Fiesta. I made a pot of Texas-style chili with one single über-rare fresh chilhuacle negro chile. And I don’t regret it, not even a little. Here’s what happened.

Chilhuacle Negro and Chiles Bolita for a pot of chili
Chilhuacle Negro and Chiles Bolita for a pot of “Chrome Rims on a Ford Fiesta” Texas-style chili.

As I’ve posted before, I can’t source in the U.S. a lot of the Oaxacan chiles that I love to cook with, so I grow them in my backyard. This year I got a fantastic late season harvest of chilhuacle rojo and chilehuacle negro that I’ll use to make molé, a sizable haul of chile bolita, and a bunch of chile de agua. All of these varietals I first discovered in the markets down in Oaxaca, Mexico.

The chilhuacles I dried. The chiles bolita I froze. The chiles de agua I… well… they’re all gone cuz I loved them so friggin’ much that I’ve eaten them already. All of them.

So after I had already dried and stored my crop of chilhuacles last weekend I had ONE SINGLE chilhaucle negro get ripe on the plant late this week. One. One last soldier standing. Now, I’m not going to spark up everything to dry one single chile – even if it is a chilhuacle negro – so… I decided to make a pot of chili with it. I know. I crazy choice. A super decadent choice. Some would even say a waste. I don’t care. It was the star of the show in a pot of the most rich, earthy, delicious chili I’ve ever made. And I’ve made hundreds of them.

Recipe is below. I’m not trying to rub it in that you probably don’t have a fresh chilhuacle negro laying around. Hell, until this week I never thought I would either. So feel free to substitute any fresh chile you like into this recipe for the chilhuacle/bolita combo. My substitution suggestion would be one jalapeño (or chipotle) and two serranos. But use whatever favorite chiles you have available.

One last note: I prefer 85% lean ground beef for my chili. 90+% is too dry to me due to the low fat content, 80% or less gets too mushy in a long simmer. But to each their own.

Chrome Rims on a Ford Fiesta: A Texas Chili Recipe

Ingredients

2.5-3 lbs 85% ground beef

Ingredient Batch 1

  • 2 cups beef broth
  • 1 8 oz can tomato sauce
  • 1 can Ro*Tel Original Diced Tomatoes & Green Chiles (drained)
  • 1 fresh Chilhuacle Negro Chile (stemmed but otherwise whole)
  • 6-7 fresh Oaxacan Chiles Bolitas (minced)
  • 4 ts onion powder
  • 2 tb Gebhardt chile powder

Ingredient Batch 2

  • 3 tb Hatch green chile powder
  • 3 tb Ancho chile powder
  • r3 tb Gebhardt chile powder
  • 1 tb smoked cumin powder
  • 1/2 ts white pepper
  • 1/2 ts black pepper
  • 1 ts dark brown sugar
  • 1 ts Goya Sazon con culantro y achiote

Ingredient Batch 3

  • 4 ts Gebhardt chile powder
  • 1 tb smoked cumin powder
  • 1/2 ts smoked salt

2tb blue masa

1/4 cup warm water

Method

Over medium high heat brown beef in a dutch oven or large pot.  Drain fat.

Stir in Ingredient Batch 1.  Reduce heat to simmer.  Cover with lid and cook 45 minutes.

Remove chilhuacle negro chile from pot.  Mash it with a fork in a bowl, and return it to the pot with any juices.  Stir in Ingredient Batch 2.  Cover with lid and cook another 30 minutes.

Stir in Ingredient Batch 3.  Cover with lid and cook another 20 minutes.

Mix blue masa and warm water in a bowl to make a slurry.  Stir masa slurry into pot.  Cook with no lid for another 10-15 minutes.

Serve with warm tortillas or cornbread.

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