Homemade Mexican Beef Chili (Print version)
Tender braised beef chuck slow-cooked in a smooth dried-chile sauce with guajillo, ancho, and chipotle. A rich, deeply spiced Mexican beef chili ready in about 2 hours.
# Ingredients:
For the dried chile sauce
01 -
4 dried guajillo chiles, stemmed and seeded
02 -
2 dried ancho chiles, stemmed and seeded
03 -
2 chipotle chiles in adobo (from a can), plus 1 tablespoon of the adobo sauce
04 -
2 cups hot water (for soaking)
05 -
1 (15 oz / 425 g) can diced tomatoes
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon ground coriander
08 -
1 teaspoon dried Mexican oregano
09 -
1/4 teaspoon ground cinnamon
For the braise
10 -
2.5 lbs (1.1 kg) beef chuck, cut into 1-inch cubes
11 -
2 tablespoons neutral oil
12 -
1 large yellow onion, diced
13 -
6 cloves garlic, minced
14 -
2 cups (480 ml) beef broth
15 -
1 bay leaf
16 -
1 tablespoon apple cider vinegar
17 -
Salt and black pepper to taste
Toppings (optional)
18 -
Diced white onion
19 -
Fresh cilantro
20 -
Sour cream
21 -
Cotija cheese or shredded cheddar
22 -
Lime wedges
23 -
Warm corn tortillas
# Instructions:
01 -
In a dry skillet over medium heat, press the guajillo and ancho chiles flat one at a time, 20 to 30 seconds per side, until fragrant and slightly darkened. Do not let them burn. Transfer to a heatproof bowl, cover with 2 cups of hot water, and soak 20 to 25 minutes until soft and pliable.
02 -
Pat the beef cubes very dry and season generously with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear in batches without crowding, 3 to 4 minutes per batch, until browned on at least two sides. Transfer to a plate and repeat with the remaining beef.
03 -
Reduce the heat to medium. Add the onion to the same pot and cook for 5 minutes, scraping up the browned bits from the bottom. Add the garlic and cook another 2 minutes until fragrant.
04 -
Drain the soaked chiles. Add them to a blender with the canned tomatoes, chipotle chiles and adobo sauce, cumin, coriander, oregano, cinnamon, and half a cup of the beef broth. Blend on high until completely smooth. Strain through a fine mesh sieve into the pot with the aromatics, pressing on the solids to extract all the liquid. Discard the solids.
05 -
Return the seared beef and any resting juices to the pot. Pour in the remaining 1.5 cups of beef broth and add the bay leaf. Stir to combine. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is completely tender and pulls apart easily when pressed.
06 -
Remove and discard the bay leaf. Stir in the apple cider vinegar. Taste and adjust salt. If you prefer a thicker sauce, simmer uncovered for 10 to 15 additional minutes. Serve in bowls with toppings of your choice.
# Good to know:
01 -
Flavor improves significantly if made a day ahead and reheated gently.
02 -
Freeze in sealed containers for up to 3 months; reheat with a splash of broth.