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Ingredients4 large dried guajillo chilis
2 large cloves of garlic 1/2 tsp. chipotle chili powder 1/2 tsp. cumin 1 Tbs. cocoa powder 28 oz. can diced tomatoes 1 Tbs. oil 1-1/2# lean stew beef, cut into 1" cubes 2 tsp. better than bullion - chicken 1 medium onion, diced 1 red and 1 yellow pepper, diced 16 oz. can kidney beans, drained and rinsed salt to taste Garnishes: shredded cheese sour cream chopped scallions |
Directions |
Note that the cooking time for this chili is at least 2-1/2 hours, so plan accordingly.
1. Break dried chilis into small (1/2") pieces, removing seeds and stems. 2. Toast chili pieces in a hot cast iron skillet for 10-20 seconds. If the chilis begin to smoke, remove from heat immediately. 3. Place the toasted chilis, garlic cloves, cumin, chipotle, cocoa powder and diced tomatoes (undrained) in the blender. Blend until smooth (this will take 2-3 minutes). Set aside. 4. In large stewpot, heat 1 tsp. of oil until hot. Add 1/3 stew beef; stir to brown on all sides and remove from pot. Repeat with remaining beef in two batches. 5. Add chopped onion to the pan and cook until translucent. Return beef to pan and pour in contents of blender. Add Better Than Bullion and 1 cup of water. Stir to combine. 6. Bring to a simmer and cook (covered) for at least two hours or until beef is extremely tender. Stir occasionally, adding water if sauce becomes too thick. 7. Thirty minutes before serving, add kidney beans and diced pepper. If needed, add salt or pepper to taste. Simmer for 30 minutes. 8. Serve in bowls with garnishes on the side. Makes 4 main dish servings. |
Good to know |
Corn bread is a must-have with this dish! If you don't want to make it from scratch, Jiffy is a good substitute.
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