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Ancho Macho Chili

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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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