Recipe ingredients
- 2 dried California (Anaheim) chiles
- 2 dried New Mexico chiles
- 2 Chipotle chiles, dried or canned
- 12 oz. beer
- 2 teaspoon vegetable oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 lbs. beef chuck, well trimmed, chili grind
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1 salt
Recipe method
- Split the dried chiles in half and remove stems and seeds.
- Put them in a saucepan with the beer.
- Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
- While chiles are simmering, heat 1 tablespoon of the oil in a skillet and saute the onions 5 minutes, then add the garlic and saut 1 minute more.
- Remove onions from the pan, heat the remaining tablespoon of oil and cook the beef, stirring frequently, until the beef is lightly browned.
- Put the beef and onions in a large pot or Dutch oven with the beef broth.
- Bring to a boil. Reduce heat and simmer.
- Put the chiles and cooking liquid in a blender or food processor.
- If using canned chipotle chiles, remove the stems and add chipotles to the blender.
- Puree until a thick red sauce forms.
- Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat.
- Stir in seasonings and sugar.
- Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed.
- Add salt. Adjust seasonings to taste.
Other tex mex recipes:
Three chiles chili recipe
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