Yield: 8 servings
Time: 90 Minutes<\/p>\n\n\n\n
1 kg beef roast (sirloin or round, cut into 1cm pieces)
kosher salt (to taste)
freshly ground black pepper (to taste)
4 tbsp \/ 60 ml oil
1 large onion (medium diced)
1 poblano chile (seeded and medium diced)
1 Anaheim chile (seeded and medium diced)
4 garlic clove (finely minced)
1 tbsp chipotle chile powder
1 tbsp ancho chile powder
1 tbsp New Mexico chile powder
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 cup \/ 250 ml red wine or dark beer
4 c chicken stock (no or low sodium)
1 can (15 oz) crushed or diced tomatoes
\u00bd c masa harina<\/p>\n\n\n\n
Working in batches, use half of the oil to\u00a0brown the diced beef in a 6-8 liter Dutch oven or stockpot over medium-high heat. Be sure not to\u00a0put too much beef in the\u00a0pot, or the meat will release too much liquid and will\u00a0steam instead of\u00a0browning.\u00a0After browning and removing\u00a0the last batch of beef, add the remaining oil to the pot and sweat the onion, poblano and Anaheim chiles.\u00a0Add the garlic and cook until fragrant, about 1 minute. Add the chile powders, cumin and oregano and stir to coat.\u00a0Deglaze the pot with the red wine, making sure to scrape up any brown bits from the bottom of the pot.\u00a0Allow the wine to reduce by half. Add the chicken stock and tomatoes and browned beef (and any juices).\u00a0 Bring to a simmer and slowly whisk in masa harina.\u00a0Adjust seasoning.\u00a0 Reduce heat to medium-low and allow to simmer covered\u00a0for about an hour or\u00a0until beef is tender.<\/p>\n\n\n\n
Serve garnished with crema and Queso Fresco or Cotija cheese.<\/p>\n\n\n\n
This can be made vegetarian by substituting 1 kg. of reconstituted dry or drained and rinsed canned beans for the beef, and vegetable stock for the chicken stock. If using reconstituted dry beans, let simmer, stirring occasionally, until beans are tender.<\/p>\n","protected":false},"excerpt":{"rendered":"
Classic red beef chili<\/p>\n","protected":false},"author":1,"featured_media":165,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-163","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=163"}],"version-history":[{"count":6,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/163\/revisions"}],"predecessor-version":[{"id":226,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/163\/revisions\/226"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/165"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}