Tom's 10-Alarm Chili
Recipe type: Chili
Cuisine: American
  • 4 Tablespoons Groundnut oil, plus additional as needed
  • 8 pounds Shin of Beef, chopped into 10 chunks
  • 4 red onions, finely chopped
  • 6 dried chipotle chilies, soaked in water for 30 minutes, then finely chopped
  • 6 dried ancho chilies, soaked in water for 30 minutes, then finely chopped
  • 4 habanero chilies, finely chopped
  • 5 cloves of garlic, finely chopped
  • 3 Tablespoons cumin seeds, toasted in a hot pan, then ground to a powder
  • 2 big pinches of Mexican oregano
  • ½ teaspoon cayenne
  • ½ teaspoon chili powder
  • 4 Tablespoons tomato puree
  • Worcestershire sauce
  • Tabasco sauce
  • 1 ¾ pints of fresh beef stock (or canned)
  • Serve with:
  • Grated cheddar cheese, sour cream, crushed crackers, chopped red onion, fresh coriander leaves, tortillas or boiled white rice
  1. Preheat the oven to 275 degrees. Heat the oil in large casserole over high heat. Brown the meat in batches. Set aside.
  2. Add a little more oil. Soften the onions in the oil about 10 minutes, then add all of the chopped chilies and garlic. Cook gently for 5 minutes. Add more oil as you go if needed. (You may want to open the windows because it gets pretty intense with all those chilies cooking.)
  3. Add the cumin, oregano, cayenne and chili powder. Cook for a few minutes then add the tomato puree and a big glug of Worcestershire and Tabasco and cook 2 more minutes.
  4. Return the browned meat to the pan, stir and add the stock.
  5. Bring just to a boil, then cover and cook in oven for 4 to 5 hours until the meat is meltingly tender. Serve with toppings.
Recipe by StyleBlueprint at