2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef stock, divided
3 dried Anaheim chiles
2 dried pasilla chiles
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Optional: flour tortillas, sour cream and lime wedges
1.
In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth.
2. In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat.
3. In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5 to 7 minutes. Add garlic; cook 1 to 2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1 to 1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
TOTAL TIME: Prep: 30 min. Cook: 2 hours
YIELD: 6 servings
We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers!
Nutrition Facts
3/4 cup: 373 calories, 18g fat (7g saturated fat), 123mg cholesterol, 723mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 40g protein.