Description
A hearty and spicy beef chili made with guajillo and ancho peppers, perfect for a comforting meal.
Ingredients
Scale
- 4 guajillo peppers (or use 1–1 tbsp ground guajillo powder or chili powder blend)
- 4 ancho peppers (or use 1–1 tbsp ground ancho powder or chili powder blend)
- Salt (to taste)
- 3 pounds chuck roast (cut into ¾–1 inch cubes)
- 1–2 tablespoons paprika
- 1 tablespoon Mexican oregano
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt (to taste)
- 2 tablespoons olive oil
- 2 jalapeno peppers (chopped)
- 1 large onion (chopped)
- 5 cloves garlic (chopped)
- 2–4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1–2 cups chili or kidney beans
- 1 tablespoon extra spicy chili powders
- 1/2 cup Crema or sour cream
- 1/4 cup fresh chopped herbs
- 1 tablespoon spicy chili flakes or chopped chiles
- 1 cup shredded cheese
Instructions
- Make your chili sauce. Remove the stems and seeds from the dried guajillo and ancho peppers, then lightly toast in a dry pan about a minute or 2 per side. This will help to release the oils.
- Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
- Add the softened peppers to a food processor with 1/2 cup of the soaking water (or use fresh water) and a bit of salt to taste. Process until smooth. Strain if desired. Set aside for now.
- Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then sear the beef in batches to brown them, a few minutes per side. Set the beef aside onto a plate.
- Add 1/4 cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
- Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
- Add the garlic and stir. Cook another minute.
- Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
- Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions/beans, add them in now.
- Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
- Serve with your favorite fixins!
Notes
- This chili can be made ahead of time and reheated. The flavors develop even more after a day in the fridge.
- Adjust the spice level by adding more or less chili powder as desired.
- Top with additional cheese, sour cream, and fresh herbs before serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg