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Beef Chili a Mi Estilo Recipe #1

My version of beef chili with an I! I take a basic chile recipe and incorporate my favorite dried chiles for more flavor!
Course Main Course
Cuisine Mexican-Style
Prep Time 30 minutes
Servings 8 Servings

Ingredients

  • 7 chile pasilla, softened, 52 gr
  • 2 lbs. chuck roast
  • Salt n Pepper
  • 3-4 tbsps Avocado oil
  • 3/4 c fresh ground chile cascabel or your favorite store bought chile powder
  • 1 med white or red onion 200 gr
  • 2 large jalapeños previously roasted, 92 gr
  • 14.5 oz can fire roasted tomatoes
  • 8 oz can tomato sauce
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 2 tsps cumin
  • 2 tsps oregano
  • 3 tbsps maggi sauce or Worcestershire sauce
  • 3 tbsps apple cider vinegar
  • 2 c water or beef broth
  • 4 c of previously cooked beans of your choice. I cooked kidney beans on this day. Include 2 cups of the bean broth as well

Instructions

  • Remove the stems and seeds from the chile pasilla. Transfer them to a pot of simmering water. cook for 10 minutes. Let them sit while you prep.
  • In a large pot, drizzle in 3 tbsps. of avocado oil and preheat to medium heat for 4-5 minutes. When ready, add the cubed beef. Season lightly with salt and pepper. Sear and brown the beef, stirring as needed for 7-8 minutes.
  • Mix in the onion, jalapeño and garlic. Sauté for 4 more minutes.
  • Transfer the softened chile pasilla to the blender jar. Also, to the blender jar, add in all of the remaining ingredients, minus the beans. Blend on high until smooth. Pour into the pot with beef. Stir well to combine. When it comes up to a simmer, taste it for salt.
  • Mix in the beans with the bean broth. Stir well to combine. Continue cooking at a light simmer partially covered for 40-50 minutes or until beef is tender. Garnish with your favorite toppings. My favorite garnishes are onion, cilantro, shredded cheddar, fried tortilla strips, sour cream and sometimes salsa macha! Oh, for brunch it was a sunny side up egg!