A deep and smoky Texas chili, without beans, where beef simmers slowly in a sauce of dried chiles, cumin, and broth. The meat becomes meltingly tender, the sauce dark and velvety, with just enough heat to remain generous.
Ingredients
- 800 g beef chuck
- 3 pieces dried ancho chiles
- 1 piece dried chipotle chile
- 1 piece yellow onion
- 3 cloves garlic
- 600 ml beef broth
- 2 tbsp canola oil
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp fine cornmeal
- 1 tbsp apple cider vinegar
- to taste fine salt
- to taste ground black pepper
- 0.25 bunches fresh cilantro
Method
- Stem and seed the dried chiles, then toast them dry in a Dutch oven until they become pliable and very fragrant.
- Cover the chiles with hot water off the heat and let them rehydrate until tender, then blend them with a little of the soaking liquid to obtain a smooth paste.
- Cut the beef into large cubes, pat dry thoroughly, season with salt and pepper, then sear in hot oil until deeply browned on multiple sides.
- Remove the meat, sweat the chopped onion in the same Dutch oven until golden and soft, then add the garlic and cook until fragrant without browning.
- Add the tomato paste, cumin, oregano, and smoked paprika, then stir until the spices darken slightly and stick to the bottom.
- Return the beef to the pot, add the chile paste and broth, scrape up the browned bits, then simmer over very low heat until the meat falls apart easily with a spoon.
- Dissolve the cornmeal in a little hot liquid, pour it back into the Dutch oven, and continue cooking until the sauce coats the back of a spoon and becomes glossy.
- Finish with the apple cider vinegar, adjust the salt and pepper, let rest off the heat to mellow the flavors, then serve with fresh cilantro.
Nutrition
Per serving
- Energy
- 393.7 kcal
- Protein
- 43.47 g
- Carbohydrate
- 7.93 g
- Fat
- 20.78 g
- Fibre
- 2.49 g
- Calcium
- 51.82 mg
- Iron
- 2.62 mg
- Magnesium
- 19.48 mg
