Description
A hearty beef chili recipe loaded with flavors from dried chilies and spices.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 dried ancho chilies, stems and seeds removed
- 2 dried guajillo chilies, soaked in hot water until soft
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Toast dried ancho and guajillo chilies in a skillet over medium heat for about 2 minutes until fragrant.
- Soak the toasted chilies in hot water for 20 minutes until softened.
- Blend soaked chilies with garlic, onion, cumin, and some soaking water until smooth.
- In a large pot, heat oil over medium-high heat and brown the beef cubes on all sides.
- Pour the chili sauce over the beef and add beef broth. Stir well, bring to simmer, reduce heat to low, cover, and cook for about 2 hours until tender.
- Serve it over rice or in tortillas topped with fresh cilantro.
Notes
- This chili can also be served with cornbread or tortilla chips.
- Adjust the heat by using more or fewer chilies based on your preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg