Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 Dried ancho or pasilla chilies

  3. 3 lb Beef chuck, cut in cubes

  4. 1 large Onion, chopped

  5. 1/2 ts Salt

  6. 1 3 tbs chili powder -(unsalted)

  7. 3 1/2 c Boiling beef broth

  8. 2 tb Vegetable oil

  9. 4 Cloves garlic, crushed chopped

  10. 2 ts Ground cumin seed

  11. 1 2 tbs cornmeal

Instructions Jump to Ingredients ↑

  1. Ancho chilies (sometimes called pasilla chilies) aresweet and fairly mild. In this recipe, they give thechili a rich, dark color and provide a unique,slightly spicy flavor. Remove stems and seeds fromchilies. Coarsely chop chilies. Place in bowl, coverwith boiling beef broth and let steep for 30 minutes.

  2. Heat oil in large Dutch oven, add onion and cook,stirring constantly, until soft and lightly browned.

  3. Add garlic, salt and beef cubes. Cook, stirringconstantly, just until beef loses its pink color.

  4. Strain chilies, reserving liquid and chilies. Stir 2.5cups of chili liquid into beef. Stir in chili powderand ground cumin seed and bring to a boil. Reduceheat and simmer, uncovered, over medium-low heat for 1hour, stirring occasionally. Place soaked chilies andremaining liquid in blender container, cover and blenduntil smooth. (If necessary, add 1/2 cup more of waterto make blending easier.) Add mixture to beef and cookover medium-low heat, stirring occasionally, for 30minutes or until meat is tender. If a thicker chili isdesired, gradually stir in cornmeal 1 tbs at a timethen cook, stirring constantly, until thickened. Tasteand season with salt as desired. Remove from heat andladle into bowls. Serve with a variety of condimentssuch as chopped yellow peppers, red onions, tomatoes,avocado, fresh lime juice or grated cheese.


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