Description
A rich and smoky New Mexico style beef chili featuring slow-simmered beef and a custom-made dried chili paste. This hearty stew is designed for deep flavor and a thick, satisfying consistency.
Ingredients
Scale
- 2 lbs beef chuck, cubed or ground
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove stems and seeds from dried chilies, toast them in a dry pan for 2 minutes, then soak in hot water for 20 minutes.
- Blend the soaked chilies with 1/2 cup of the soaking liquid until a smooth paste forms.
- Heat oil in a large pot over medium-high heat and brown the beef until a dark crust forms; remove beef and set aside.
- Sauté diced onion in the beef fat until translucent, then stir in minced garlic for 60 seconds.
- Add the chili paste and ground cumin to the vegetables, stirring for 2 minutes to bloom the spices.
- Return the browned beef to the pot and stir in crushed tomatoes and beef broth.
- Bring to a boil, then reduce heat to low and simmer covered for 90 minutes, stirring occasionally until thickened.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Southwestern