Ancho Macho Chili
By á-5552
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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
Details
Preparation
Step 1
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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