Description
I like to make this chile for my Mexican husband, who also doesn’t like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
Ingredients
- 9 New Mexico dry chiles – washed, with stems and seeds removed
- 3 cups water
- 5 pounds boneless beef chuck roast, trimmed of fat
- ½ cup all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock or water
Instructions
- Place chiles and 3 cups water into a medium stockpot
- and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl
- reserving the cooking liquid. Place chiles and some of the liquid into a blender
- and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
- Cut beef into 1- to 2-inch chunks. Combine flour
- salt
- and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent
- about 5 minutes. Add beef chunks a few at a time
- so as not to overcrowd the pot
- and cook until evenly brown. Remove seared meat
- and continue browning the remaining meat. Return reserved seared meat to the pot.
- Stir in puréed chile mixture. Add beef stock just to cover beef chunks
- or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting
- and simmer for 3 hours
- or until meat is tender. If necessary
- adjust with more stock during cooking.
Prep Time: 20 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 30 mins
Servings: 12