Ding Dong Eight-Alarm Chili

Health score
42%
Ding Dong Eight-Alarm Chili
300 min.
8
645kcal

Suggestions


Are you ready to ignite your taste buds with a fiery explosion of flavors? Introducing the Ding Dong Eight-Alarm Chili, a bold and hearty dish that packs a punch for those who dare to explore the depths of chili perfection. This recipe, perfect for lunch or dinner, serves up to 8 hungry diners, making it an excellent choice for gatherings or cozy family meals.

The star of this chili is undoubtedly the well-marbled beef brisket, tenderly simmered to perfection, alongside the rich depths of dried ancho chiles and the smokiness of chipotle chiles in adobo. But it doesn’t stop there! Our chili is further elevated with the earthy notes of cumin, oregano, and roasted garlic, creating a robust and satisfying flavor profile. With each spoonful, you'll experience a complex blend of spices that hits just the right balance between heat and savoriness.

What’s more, this dish is not just about the heat—it’s also about the heartiness! Optional pinto beans can be added for an extra layer of texture, while topping it off with creamy avocado, tangy sour cream, and fresh cilantro adds a refreshing contrast to the warm, spiced chili. Whether you choose to serve it at a game-day gathering or a comforting family dinner, Ding Dong Eight-Alarm Chili promises to be a showstopper that will leave your guests begging for seconds!

Ingredients

  • oz ancho chili pepper dried stemmed seeded (4 large)
  • 0.3 cup chipotles in adobo canned
  • 28 oz frangelico whole canned
  • 1.5 tablespoons chili powder pure (not chile)
  • servings approx cream cheese spread fresh shredded sour white cubed chopped
  • lb brisket boneless trimmed cut into 1 1/2- to 2-inch pieces
  • 12 oz beer dark (not )
  • 0.5 cup cilantro leaves fresh coarsely chopped
  • large garlic clove finely chopped
  • 1.5 tablespoons ground cumin 
  • tablespoon oregano dried crumbled (preferably Mexican)
  • 2.5 cups pinto beans canned rinsed cooked (optional; 30 oz)
  • tablespoon salt to taste
  • small serrano ham fresh green finely chopped for most tastes; 4 is the eight-alarm version fine (1 is )
  • tablespoons vegetable oil 
  • cups water 
  • cups onion white chopped

Equipment

  • bowl
  • pot
  • blender

Directions

  1. Soak ancho chiles in hot water to cover until softened, about 30 minutes.
  2. Drain well.
  3. While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  4. Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily).
  5. Transfer beef as browned to another bowl. (Do not clean pot.)
  6. Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
  7. Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes.
  8. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes.
  9. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  10. Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  11. Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  12. Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes.
  13. Add beans (if using) and simmer, stirring, 5 minutes.

Nutrition Facts

Calories645kcal
Protein35.7%
Fat42.98%
Carbs21.32%

Properties

Glycemic Index
20.38
Glycemic Load
4.66
Inflammation Score
-10
Nutrition Score
35.806956498519%

Flavonoids

Catechin
0.16mg
Epicatechin
0.03mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
4.01mg
Kaempferol
0.87mg
Myricetin
0.07mg
Quercetin
16.82mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:644.53kcal
32.23%
Fat:30.11g
46.32%
Saturated Fat:11.34g
70.89%
Carbohydrates:33.62g
11.21%
Net Carbohydrates:23.69g
8.62%
Sugar:8.16g
9.07%
Cholesterol:160.52mg
53.51%
Sodium:1244.56mg
54.11%
Alcohol:1.66g
100%
Alcohol %:0.34%
100%
Protein:56.28g
112.56%
Vitamin B12:5.52µg
91.99%
Zinc:10.69mg
71.24%
Vitamin B6:1.32mg
66.01%
Selenium:42.13µg
60.19%
Phosphorus:589.8mg
58.98%
Vitamin A:2720.63IU
54.41%
Vitamin B3:10.31mg
51.56%
Iron:7.56mg
41.97%
Fiber:9.92g
39.7%
Potassium:1313.88mg
37.54%
Vitamin B2:0.56mg
33.03%
Folate:131.86µg
32.96%
Vitamin K:30.86µg
29.39%
Manganese:0.58mg
28.85%
Magnesium:105.15mg
26.29%
Vitamin B1:0.39mg
26.11%
Copper:0.4mg
19.79%
Vitamin E:2.63mg
17.56%
Calcium:130.07mg
13.01%
Vitamin C:9.66mg
11.7%
Vitamin B5:1.13mg
11.28%
Source:Epicurious