Beef Chili with Red Chile Sauce
A rich and flavorful beef chili made with a variety of dried chiles and slow-cooked to perfection.
Equipment
- Crockpot For slow cooking the chili.
- Nonstick skillet For toasting the chiles.
- Blender For blending the chile sauce.
- Large skillet or Dutch oven For browning the beef.
Ingredients
Main Ingredients
- 2 dried chiles pasilla chiles
- 2 dried chiles guajillo chiles
- 2 dried chiles ancho chiles
- 4 cups beef broth
- 3 tablespoons flour
- 2 tablespoons salt
- 1 tablespoon pepper
- 3 pounds beef stew meat cut into small pieces
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 1 jalapeno pepper diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano preferably Mexican oregano
- 1 pinch cinnamon
- 1 bay leaf
- 2 teaspoons fresh lime juice
Instructions
- Prepare the Red Chile Sauce: Heat a nonstick skillet over medium-high heat without greasing it. Add the pasilla, guajillo, and ancho chiles. Toast them for 1-2 minutes on each side until fragrant, then remove from the skillet to cool slightly. (Tip: Keep an eye on the chiles to prevent burning!)
- Simmer the Chiles: In a large saucepan or stockpot, combine the beef broth and toasted chiles. Bring to a boil over high heat, then reduce to medium-low and let simmer for 15-20 minutes until the chiles are softened. (Tip: This step enhances the flavors of the chiles!)
- Prepare the Beef: In a large bowl or Ziploc bag, mix the flour, salt, and pepper. Add the beef chunks and toss to coat them evenly. (Tip: Coating the beef helps to create a nice crust when browning!)
- Brown the Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and brown them for 1-2 minutes on each side until nicely browned. Remove the beef and let it rest on a paper towel-lined plate. (Tip: Don’t overcrowd the pan; brown in batches if needed!)
- Sauté Aromatics: In the same skillet, add the diced onions and jalapenos. Sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds, being careful not to burn the garlic. (Tip: Garlic adds a wonderful aroma, but it can burn quickly!)
- Combine in Crockpot: Transfer the browned beef and the sautéed onion, jalapeno, and garlic mixture into your crockpot. Add the remaining spices and lime juice. (Tip: Stir well to combine all the flavors!)
- Finish the Chile Sauce: After the chiles have cooled for at least 5 minutes, remove the stems, peels, and seeds. Carefully pour the hot beef broth into a blender, add the peeled chiles, and blend until smooth. Pour this mixture into the crockpot. (Tip: Be cautious when blending hot liquids!)
- Cook: Set your crockpot to low and cook for 6-8 hours or on high for 3-4 hours, until the beef is tender and shreds easily with a fork. Don’t forget to remove the bay leaf before serving! (Tip: The longer it cooks, the more flavorful it will be!)
Notes
For a spicier kick, leave some seeds in the chiles when blending. Serve with warm tortillas or over rice for a complete meal.