Categories: Soup
Ingredients
- 2 dried chile de arbol peppers
- 2 dried ancho chiles peppers
- 2 dried guajillo chile peppers
- 2 tbsp. olive oil
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 Fresno chile pepper, seeded and minced
- 2 Anaheim chile peppers, seeded and diced
- 1 1/2 lbs. beef chuck roast, cut into 1/2-inch cubes
- 1 1/2 lbs. ground beef
- 2 tbsp. flour
- 3 tbsp. chili powder
- 2 tbsp. ground cumin
- 1/2 tsp black pepper
- Pinch of cayenne
- 12 oz. bottle Mexican beer
- 1 1/2 quarts beef stock
- 1 tbsp. kosher salt
- 1/4 cup chopped cilantro
- Assorted toppings
Directions
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Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
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In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6-7 minutes. Add both kinds of beef and cook until browned and cooked through, 7-8 minutes.
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Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beef and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
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Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat Stir in the cilantro, cover and keep warm until serving. Serve with toppings.