Categories: Soup-Stew- Chowder- Chili
Ingredients
- 4 1/2 cups water, plus 5 cups warm water
- 4 dried ancho chiles
- 4 dries guajitto chiles
- 4 dried mulato chiles
- 1 dried chipotle chile
- 8 garlic cloves, unpeeled
- 1 can (28 oz.) whole peeled tomatoes
- 1/4 tsp. ground cumin
- 1/2 tsp. dried oregano
- Coarse salt and freshly ground pepper
- 1 tsp. white vinegar
- 5 Tbsp. extra-virgin olive oil, divided
- 4 lb. beef sirloin, cut into 3/4 inch cubes
- 2 cups finely chopped onion (1 large onion)
- 2 cans (14.5 oz. each) kidney beans, drained and rinsed
- Sour cream, shredded cheddar cheese, and jalapeno chile slices, for serving (optional)
Directions
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Bring 4 1/2 cups of water to a boil in a saucepan. Preheat oven to 300 degrees. Spread ancho. guajillo, mulato, and chipotle chiles and garlic on a baking sheet. Roast until softened, about 7 minutes. Let cool slightly.
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Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a smaller plate to keep chiles submerged. Let stand 30 minutes. Drain, reserving 1 cup water. Puree chiles, reserved chile water, the tomatoes and their juices, and 5 cups warm water in a blender.
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Peel garlic. Pound garlic, cumin, oregano, 2 tsp. salt, and the vinegar into a paste with a mortar and pestle.
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Heat 1 1/2 Tbsp. oil I’m a Dutch oven or other large heavy pot over medium high heat. Season beef generously with salt and pepper. Working in batches and adding more oil as needed, cook beef until browned all over, 2 to 3 minutes. Transfer to a plate.
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Reduce heat to medium. Add onion to pot, and cook until translucent, bout 5 minutes. Stir in garlic paste, and cook until fragrant, about 2 minutes. Stir in beef and chile puree and season with salt and pepper. Raise heat, partially cover pot, and simmer chili until thickened, about 2 1/2 hours. Stir in beans, and cook until heated through. Serve with sour cream, cheese, and jalapeno.