Beef Chilli

Ingredients for Beef Chilli

• 4 large or 6 medium ancho chillies

• 2 dried guajillo chillies

• 2 dried pasilla chillies

• 45 ml de aceite de oliva virgen extra

• 2.3kg boneless beef chuck, cut into 1/2-inch slices

• 2 large yellow onions, chopped

• 6 dientes de ajo, finamente picados

• 1 cucharada de comino molido

• 2 cucharaditas de orégano seco

• 1 (400g) can fire-roasted crushed tomatoes

• 3 cucharadas de azúcar moreno oscuro

• 1 (350g) bottle lager

• 2 cucharaditas de vinagre de sidra de manzana

• Sal kosher, pimienta recién molida

• Toppings as desired (soured cream, grated cheddar, chopped red onion, lime wedges, coriander, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Remove seeds from ancho, guajillo, and pasilla chillies and place in a medium bowl. Pour in 725ml boiling water and cover bowl tightly with plastic wrap; let sit until chillies are softened, 20–25 minutes. Transfer chillies and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.

Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.

Add beef, reserved chilli purée, and 475ml water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2–2 hours. Taste chilli and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chilli among bowls and top as desired.

Chilli can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.