Ancho Macho Chili

Ancho Macho Chili
Ancho Macho Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    pounds boneless beef chuck stew meat, cut in 2-inch cubes

  • 2

    teaspoons kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    tablespoons virgin olive oil or canola oil, divided

  • 1

    medium yellow onion, chopped

  • 3

    tablespoons ancho chile pepper powder or Mexican-style chili powder

  • 1

    (14 1/2-oz.) can diced tomatoes with green chiles

  • 3/4

    cup dry red wine or chicken broth

  • 4

    large roasted garlic cloves, minced

Directions

1. Heat oven to 325°F. 2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil. 3. Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. 4. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

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