Last updated 6/12/2012 1:07:57 AM. Recipe ID 34197. Report a problem with this recipe.
Title: Beef chili
Categories: New, Text, Import
Yield: 1 Servings
4 Pasilla chilies; seeded
2 Ancho chilies; seeded
1 Chili de Arbol; seeded
1 1/2 c Chicken stock
2 Corn tortillas; quartered
6 tb Corn oil
1 1/2 lb Beef stew meat; in 1/2"
1 lg Yellow onion; peeled, minced
4 Cloves garlic; peeled,
2 tb Ground Cumin
1 1/2 c Dark beer
4 c Chicken stock
1 Cinnamon stick
8 Sprigs fresh cilantro tied
-in a bundle
Fresh lime juice; to taste
Salt; to taste
Ground black pepper; to
Combine chilies and 1 1/2 cups chicken stock in a medium saucepan
over high heat. Bring to a boil, then lower heat and simmer for 10
minutes, stirring twice, or until chilies are soft. Cool slightly.
Pour into a blender. Add tortillas and puree until smooth. Chili
mixture should be quite thick, with just enough liquid to puree. You
may need to add a bit of additional stock.
Heat oil in a large saute pan over medium-high heat. When oil smokes,
add beef cubes and cook, stirring frequently, for 5 minutes or until
just brown. Remove meat with a slotted spoon and set aside.
While oil is still hot, stir in onion and cook for 5 minutes or until
well browned. When brown, add garlic and cumin and cook for 1 minute.
Add chili puree and fry for about 7 minutes or until thick and very
dark, stirring often to keep from scorching.
When thick, add meat, beer, and 4 cups chicken stock, stirring well.
Lower heat and simmer, uncovered, for 1 hour or until very thick and
reduced by half. Remove from heat and stir in the cinnamon and
cilantro bundle. Let stand, without stirring, for 15 minutes. Remove
cinnamon and cilantro and stir in lime juice. Season with salt and
Didn't find the recipe you were looking for? Search for more here!