Author: Straight Outta My Kitchen
Recipe type: Cast Iron
- 4 ancho or mulato chiles (or other large, dried red chiles)
- 4 pounds beef chuck (fat trimmed and cut into ¾" pieces)
- Salt & freshly ground black pepper
- ¼ C. ground chile powder
- 2 medium onions (coarsely chopped)
- 6 garlic cloves
- 1 tsp. cumin seeds
- 1 tsp. dried oregano
- ½ tsp. ground coriander
- 2 tsp. salt
- 1 C. beer (preferably Mexican)
- Soak the dried chilies in boiling hot water to cover for 1 hour.
- Preheat oven to 350 F.
- Season meat chunks with salt and pepper. Brown in small batches in cast iron dutch oven on the stovetop. Set aside.
- Drain chiles, remove stems and seeds. Place chiles, chile powder, onion, garlic, cumin, oregano, coriander, and salt in food processor. Pulse to chop, then process into a thick paste. Add beer and continue processing to blend.
- Place meat and any accumulated juices back in dutch oven, pour in sauce and stir well.
- Cover dutch oven with a sheet of foil, then place lid on for a tight seal. Bake on middle rack of oven for 1½ to 2 hours. Stir at 1 hour and then every 15 minutes thereafter, until meat is fork-tender, and adding more beer if sauce seems too thick.
- Serve with pinto beans and rice.
*Note this is a "real chili" recipe, with no tomatoes or beans, just meat, chiles, onions and seasonings. There is nothing acidic to compromise the seasoning of the cast iron or leach out excess iron into the food.