Serves 1
Directions
- 1Add spices to the pot with cooked beef, onion, and garlic.
- 2Stir the spices to coat the meat and let them bloom.
- 3Add tomato paste to the pot.
- 4Stir and cook the tomato paste for 1 to 2 minutes until it darkens.
- 5Pour in the crushed tomatoes and beef broth, then stir everything together.
Ingredients
- not specified ancho chile pepper
- not specified chili powder
- not specified ground cumin
- not specified smoked paprika
- not specified granulated garlic
- not specified chopped onion
- 1 g mexican oregano
- not specified black peppercorns
- 0.5 g cayenne red pepper
- not specified cocoa powder
- not specified masa harina
- 2 tbsp tomato paste
- 800 g crushed tomatoes
- 1.5 cup beef broth
Equipment
wooden spoondutch oven
Tips
- Without cumin, you just have spicy tomato beef.
- A little smoked paprika adds background flavor.
- Granulated garlic and onion powder reinforce the fresh garlic and onion in the pot.
- Mexican oregano is more citrusy and herbal than Italian oregano.
- Increase the amount of cayenne red pepper if you want more heat.
- Cocoa powder adds a bitter, roasty flavor that rounds out the sweetness of tomatoes and the warmth of spices.
- Masa harina is used as a thickening agent that doesn't make the chili gluey.
- Cook tomato paste before adding liquid to caramelize the sugars and mellow out the acidity.
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