Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Beef Chili

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 each pasilla chiles
seeded
*
2 each ancho chilies
seeded
* Camera
1 each hot chili peppers
seeded
* Camera
1 ½ cups chicken broth
Camera
2 each corn tortillas (6-inch)
quartered
* Camera
6 tablespoons corn oil
Camera
1 ½ pounds stewing beef
cubed
Camera
1 large yellow onion
peeled, minced
Camera
4 cloves garlic
peeled, minced
Camera
2 tablespoons cumin
ground
Camera
1 ½ cups beer
Camera
4 cups chicken broth
Camera
1 each cinnamon sticks
* Camera

Ingredients

Amount Measure Ingredient Features
4 each pasilla chiles
seeded
*
2 each ancho chilies
seeded
* Camera
1 each hot chili peppers
seeded
* Camera
355 ml chicken broth
Camera
2 each corn tortillas (6-inch)
quartered
* Camera
9E+1 ml corn oil
Camera
680.4 g stewing beef
cubed
Camera
1 large yellow onion
peeled, minced
Camera
4 cloves garlic
peeled, minced
Camera
3E+1 ml cumin
ground
Camera
355 ml beer
Camera
946 ml chicken broth
Camera
1 each cinnamon sticks
* Camera

Directions

Combine chilies and 1½ cups chicken stock in a medium saucepan over high heat.

Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft.

Cool slightly. Pour into a blender.

Add tortillas and purée until smooth.

Chili mixture should be quite thick, with just enough liquid to puree.

You may need to add a bit of additional stock.

Heat oil in a large sauté pan over medium-high heat.

When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown.

Remove meat with a slotted spoon and set aside.

While oil is still hot, stir in onion and cook for 5 minutes or until well browned.

When brown, add garlic and cumin and cook for 1 minute.

Add chili purée and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.

When thick, add meat, beer, and 4 cups chicken stock, stirring well.

Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half.

Remove from heat and stir in the cinnamon and cilantro bundle.

Let stand, without stirring, for 15 minutes.

Remove cinnamon and cilantro and stir in lime juice.

Season with salt and pepper.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 656g (23.1 oz)
Amount per Serving
Calories 88659% from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 594mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 112g
Vitamin A 36% Vitamin C 11%
Calcium 9% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe