Tex-Mex
Free recipe
Tex-Mex Beef Chili
Chunky beef chili built on a deep ancho and chipotle base, no beans in sight.
In the kitchen
Ingredients
- 3 lb chuck roast cubed
- 3 dried ancho chiles
- 2 chipotle chiles in adobo
- 1 large onion diced
- 5 cloves garlic
- 2 tbsp ground cumin
- 4 cups beef stock
- 1 can fire roasted tomatoes
Method
Toast and rehydrate the anchos for 15 minutes. Blend with chipotles and stock.
Brown the beef in batches and set aside. Saute onion until soft, then add garlic and cumin.
Pour in the chile paste, tomatoes, and remaining stock. Return beef to the pot.
Simmer covered 2 hours until the meat shreds with a fork.
Cook the rest of Tex-Mex
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