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Ancho Macho Chili
5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons olive oil -- divided (or vegetable oil)
1 medium onion -- chopped
3 tablespoons ancho chile pepper powder (or Mexican-style chili powder)
1 can diced tomatoes with green chiles - -- (14 1/2 oz)
3/4 cup dry red wine (or chicken broth)
4 large roasted garlic cloves -- minced
Heat oven to 325 degrees.
Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.
Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.
Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
This recipe yields 8 servings.