Yes, I know, I have already posted a chili recipe, but I like this version too. The dried chilies in this recipe add a nice depth of flavour that will help chase away those winter blues. They are easily found here in Mexico, but depending on where you live, you may have to do a bit of searching. If your local grocery doesn’t carry them, look around for a Mexican or East Indian market. They often carry spices that the big name stores do not. I realize it could be a bit of a treasure hunt for some of you, but I’m pretty one bite will convince you that finding the chiles was worth the effort.
This serves 8.
4 large ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
3 cups boiling water
3 Tablespoons canola oil
2 kilos boneless beef chuck, cut into 1/2″ slices
Salt & pepper
2 large onions
8 cloves garlic, minced
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 bottle Corona beer (or any other kind you like)
1 14 oz can diced tomatoes
3 Tablespoons brown sugar
1 Tablespoon molasses
1 can black beans, rinsed and drained
2 teaspoons apple cider vinegar
sour cream and grated cheese for serving
Wipe chiles with a damp paper towel to remove any dust or sediment. Remove stems and seeds from all of them. Tear into large pieces and place in large heat-proof bowl. Pour boiling water over, cover with plastic wrap and let sit for 30 minutes to soften chiles.
Meanwhile, season beef with salt and pepper. Heat oil in large heavy pot over medium-high heat. Working in batches, brown beef on both sides – about 5 minutes per side. Transfer to plate.
Reduce heat to medium add onions and cook, stirring often until onions are translucent and very soft. About 6 – 10 minutes. Add garlic, cook one minute more. Add cumin and oregano and cook, stirring one minute more. Add tomatoes and brown sugar and scrape bottom of pot to loosen any spices stuck to the bottom of the pot. Add the beer, increase heat to high and bring to boil. Reduce heat and let simmer, stirring occasionally, until most of the beer has evaporated. 10 – 15 minutes.
Meanwhile, put chiles and their soaking liquid into blender and blend on high until smooth. About 1 minute. Cut beef into 1/2 inch pieces.
Add beef, chile puree and 2 cups of water to pot. Bring to boil, reduce and let simmer, uncovered, until meat is very tender and liquid has thickened slightly. About 2 hours.
Stir in beans and cook just until they are heated thru, another 5 minutes. Taste and add salt and pepper if needed. Remove from heat and stir in vinegar.
Serve with sour cream, grated cheese and /or whatever else floats your boat on the table so guests can help themselves to toppings. Round the meal out with a salad, baked potatoes or rice and garlic bread.