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Ancho Chili

  • 6servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H
MineralsSelenium, Copper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1-4 lbs chuck roast, trimmed and cut in 1-inch cubes

  3. 2 onions, chopped

  4. 1 head garlic cloves, chopped

  5. 1 tablespoon dried oregano

  6. 1 tablespoon ground cumin seed

  7. 1 teaspoon cinnamon

  8. 1 teaspoon salt

  9. 2 dried ancho chili peppers, chopped, cut or torn into smaller pieces

  10. 2 28-oz can of whole tomatoes

  11. 1 19-oz can of red kidney beans, drained and rinsed

  12. 1 19-oz can of black beans, drained and rinsed

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, brown the beef chuck on all sides in batches in the vegetable oil. Reserve the beef and add the onions and garlic to the pan and cook just to heat through, about 2 minutes. Add the oregano, cumin, cinnamon, salt and Ancho chilies. Return the browned beef to the pan along with the tomatoes and beans and cook, stirring occasionally, until the beef is tender, about an hour. Ladle into bowls and share.

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