2.0 – 1 reviews • Chile Peppers
| Level: |
Easy |
| Total: |
3 hr 15 min |
| Active: |
35 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
3 hr 15 min |
| Active: |
35 min |
| Yield: |
8 servings |
Ingredients
- 3 dried New Mexico chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 tablespoons vegetable oil, plus more if needed
- 2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces)
- Kosher salt and freshly ground pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 cups low-sodium beef broth
- 1 corn tortilla, torn
- 2 tablespoons packed brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
- Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.
- Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
97 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
5 g |
| Cholesterol |
7 mg |
| Sodium |
276 mg |
| Serving Size |
1 of 8 servings |
| Calories |
97 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
5 g |
| Cholesterol |
7 mg |
| Sodium |
276 mg |
