Dutch Oven Chili Colorado recipe
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Ingredients
- 4 ancho chiles 4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces 1 pinch salt and freshly ground black pepper to taste 2 medium onions, coarsely chopped 6 cloves garlic ¼ cup ground red chile pepper 2 teaspoons salt 1 teaspoon cumin seeds 1 teaspoon dried oregano ½ teaspoon ground coriander 1 cup Mexican beer, or more as needed
Nutrition Info
- 275.2 caloriescarbohydrate: 7.6 gcholesterol: 68.7 mgfat: 17.9 gfiber: 2.9 gprotein: 19.1 gsaturatedFat: 6.8 gservingSize: -sodium: 447.7 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Dutch Oven Chili Colorado
Directions
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Soak the ancho chiles in boiling hot water to cover for 1 hour.
While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
Drain chiles, remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
Bake on the middle rack of the preheated oven for 1 hour, stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.