Tyler’s Ultimate Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Tyler's ultimate chili recipe is a mouthwatering dish that combines bold flavors and hearty ingredients. This recipe is perfect for those who love a little heat and a lot of flavor in their chili. With a perfect blend of spices, tender chunks of meat, and a rich tomato base, this chili is sure to become a family favorite. Whether you're hosting a game day party or simply craving a comforting bowl of chili, Tyler's ultimate chili recipe is guaranteed to satisfy your taste buds.

Keywords: chili, recipe, Tyler's ultimate, flavors, hearty.

Tyler's ultimate chili recipe details

Tyler’s ultimate chili recipe, recipe Rating: 4.7
Number of votes:114

Food Network host and star chef Tyler Florence recommends this chili for game day.
Ready in: 3 hours 15 mins

Ingredients

Serves: 4

• 1 ancho chile, seeded and hand-torn into pieces
• 1 pound beef shoulder, cut into large cubes
• Sea salt and freshly ground black pepper, to taste
• 1 onion, diced
• 3 garlic cloves, peeled and halved
• 1 canned chipotle pepper in adobo, chopped
• 1/2 jalapeno pepper, seeded and chopped
• 3/4 tablespoon chili powder
• 3/4 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon sugar
• 1 (14 ounce) can whole tomatoes
• 3/4 tablespoon tomato paste
• 1 (15 1/2 ounce) can kidney beans, drained
• 2 tablespoons cornmeal
• 1 teaspoon grated unsweetened chocolate

Preparation method

Prep: 15 mins | Cook: 3 hours

1. Preheat a grill to medium heat.
2. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan, so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder.
3. Season the beef with salt and pepper and place in a large soup pot. Add enough water to cover the beef by 1 inch, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onion, garlic, chipotle and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and powdered ancho chiles.
4. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, take a wooden spoon and beat the chili vigorously, so the meat comes apart in shreds.
5. Stir the beans and cornmeal into meat mixture. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially, to allow the steam to escape. In the last 5 minutes of cooking, stir in the grated chocolate.