Categories: Soup
Ingredients
- 3 dried ancho or guajillo chilies
- 1 to 2 cups boiling water
- 2 tbsp. tomato paste
- 3 garlic cloves
- 1/4 cup chili powder
- 1 1/2 tsp smoked paprika
- 2 tsp ground cumin
- 1 lb. ground beef
- 1 1/2 tsp Montreal steak seasoning
- 2 lbs. beef tri-tip roast, cut into 1/2-inch cubes
- 2 tsp salt, divided
- 2 tsp black pepper, divided
- 2 tbsp. canola oil, divided
- 1 large onion, chopped
- 1 poblano pepper, seeded and chopped
- 1 tsp dried oregano
- 1 1/2 tsp crushed red pepper flakes
- 3 cups beef stock
- 1 bottle beer
- 2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
- 16 oz. can kidney beans, drained
- 3 tbsp. masa harina
- Additional toppings you like
Directions
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Combine chilies and enough of the boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process the chilies, tomato paste, garlic and reserved liquid until smooth.
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In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, about 3 to 4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and the steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain.
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Sprinkle steak cubes with 1 tsp each salt and pepper. In same Dutch oven, brown beef in batches in 1 tbsp. oil over medium-high heat; remove and set aside. Saute onion and poblano in the remaining oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and the reserved chili paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings.