Beef Chilli

Ingredients for Beef Chilli

• 4 large or 6 medium ancho chillies

• 2 dried guajillo chillies

• 2 dried pasilla chillies

• 45ml d'huile d'olive extra-vierge

• 2.3kg boneless beef chuck, cut into 1/2-inch slices

• 2 large yellow onions, chopped

• 6 gousses d'ail, finement hachées

• 1 cuillère à soupe de cumin moulu

• 2 cuillères à café d'origan séché

• 1 (400g) can fire-roasted crushed tomatoes

• 3 tablespoons dark brown sugar

• 1 (350g) bouteille de bière blonde

• 2 cuillères à café de vinaigre de cidre de pomme

• Sel kasher, poivre fraîchement moulu

• Toppings as desired (soured cream, grated cheddar, chopped red onion, lime wedges, coriander, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Remove seeds from ancho, guajillo, and pasilla chillies and place in a medium bowl. Pour in 725ml boiling water and cover bowl tightly with plastic wrap; let sit until chillies are softened, 20–25 minutes. Transfer chillies and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.

Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.

Add beef, reserved chilli purée, and 475ml water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2–2 hours. Taste chilli and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chilli among bowls and top as desired.

Chilli can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.