Three Chiles Chili
Ingredients
- 2 each Dried California (Anaheim) chiles
- 2 each Dried New Mexico chiles
- 2 each Chipotle chiles, dried or canned
- 12 each oz. Beer
- 2 tsp Vegetable oil
- 1 each onion, chopped
- 2 each cloves garlic, minced
- 2 each lbs. Beef chuck, well trimmed, chili grind
- 1 cup Beef broth
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- 0.5 tsp Sugar
- 1 each Salt
Instructions
- 1
Split the dried chiles in half and remove stems and seeds (if using canned chipotle chiles, do not add them at this time).
- 2
Put them in a saucepan with the beer.
- 3
Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
- 4
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and saut the onions 5 minutes, then add the garlic and saut 1 minute more.
- 5
Remove onions from the pan, heat the remaining tablespoon of oil, and cook the beef, stirring frequently, until the beef is lightly browned.
- 6
Put the beef and onions in a large pot or Dutch oven with the beef broth.
- 7
Bring to a boil, reduce heat and simmer.
- 8
Put the chiles and cooking liquid in a blender or food processor.
- 9
If using canned chipotle chiles, remove the stems and add chipotles to the blender.
- 10
Puree until a thick red sauce forms.
- 11
Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat.
- 12
Stir in seasonings and sugar.
- 13
Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed.
- 14
Add salt, adjust seasonings to taste.