A Tex-Mex style chili is all about the meat—and the chilies. Layering the different types of chilies adds depth and a rich heartiness, a perfect foil for Nacho Cheese Tortilla Popchips, which become a crunchy base for each bowlful. Throw a handful in each bowl and ladle on a generous scoop of the meaty chili. A sprinkle of sharp cheddar cheese echoes the flavor of each chip and makes this a real meal.
Courtesy of Arron Sanchez for Popchips
ingredients
directions
In a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. Put them immediately in a glass bowl and pour the boiling water over them to cover. Soak for 15 minutes.
In the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. Discard the paper skins on the garlic.
Put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. Pulse to make a smooth puree.
In a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. Add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.
Add the pureed chiles and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. Bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. You may need to add a little more water, but take it easy. The finished chili should not be too wet.
Taste and add more salt and pepper if needed. For each serving, put a handful of Nacho Cheese Tortilla Popchips in the bottom of a bowl and ladle a serving of chili on top. Scatter with a handful of cheese and eat at once.