© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 dried California (anaheim) chiles
2 dried New Mexico chiles
2 chipotle chiles, dried or canned
12 ounce beer
2 tablespoon vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
2 pounds beef chuck, well trimmed, chili grind
1 cup beef broth
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon sugar
1 teaspoon salt
Split the dried chiles in half and remove stems and seeds (if using canned chipotle chiles, do not add them at this time). Put them in a saucepan with the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and sauté the onions 5 minutes, then add the garlic and sauté 1 minute more. Remove onions from the pan, heat the remaining tablespoon of oil, and cook the beef, stirring frequently, until the beef is lightly browned. Put the beef and onions in a large pot or Dutch oven with the beef broth. Bring to a boil, reduce heat and simmer.
Put the chiles and cooking liquid in a blender or food processor. If using canned chipotle chiles, remove the stems and add chipotles to the blender. Purée until a thick red sauce forms. Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat. Stir in seasonings and sugar. Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed. Add salt, adjust seasonings to taste.