Braised Beef Chili

This hearty Braised Beef Chili, made with a shredded chuck roast and packed with spicy flavor, is the perfect way to feed a crowd.

Braised Beef Chili
Yields 8
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  1. 3 whole dried chiles, such as guajillo, ancho, or pasilla
  2. 2 tablespoons canola oil
  3. 1 (2½- to 3-pound) boneless chuck roast
  4. 3 teaspoons salt, divided
  5. ¾ teaspoon ground black pepper, divided
  6. 2 poblano peppers
  7. 1 red or green bell pepper
  8. 3 cups chopped Vidalia onion (about 2 medium onions)
  9. 2 tablespoons tomato paste
  10. 1 tablespoon dried oregano
  11. 1 teaspoon ground cumin
  12. ¼ teaspoon garlic powder
  13. ⅛ teaspoon ground coriander
  14. 1 cup dry white wine
  15. 3 cups water
  16. 2 (14.1-ounce) cans diced tomatoes
  17. 2 tablespoons apple cider vinegar
  18. 1 (15.5-ounce) can red kidney beans, drained and rinsed
  19. Garnish: shredded Cheddar cheese, sour cream
  1. Preheat oven to 350°.
  2. In a large cast-iron Dutch oven, place dried chiles. Gently toast over medium-low heat until fragrant, 2 to 3 minutes per side, turning frequently. (Be careful to avoid burning chiles.)
  3. Place chiles in a medium bowl, and cover with boiling water. Let stand until soft, 20 to 25 minutes. Drain. Halve chiles lengthwise; remove and discard stems and seeds. Finely mince chiles. Set aside.
  4. In same Dutch oven, heat canola oil over high heat. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Add beef to pan; cook until browned on all sides, approximately 3 minutes per side. Remove from pan. Set aside.
  5. Add whole peppers to pan. Cook, turning occasionally, until charred on all sides, approximately 8 minutes total. Remove from pan. Set aside.
  6. Reduce heat to medium. Add onion, stirring to scrape browned and blackened bits from bottom of pan. Cook, stirring occasionally, until softened, approximately 6 minutes. Meanwhile, using a knife, carefully scrape peppers to remove charred skin, and discard. Halve peppers lengthwise; remove and discard stems and seeds. Coarsely chop peppers.
  7. Add peppers, reserved chiles, tomato paste, oregano, cumin, garlic powder, and coriander to pan. Cook approximately 2 minutes, stirring constantly. Add wine, scraping to remove browned bits from bottom of pan. Cook 2 minutes, stirring occasionally. Add 3 cups water, tomatoes, vinegar, remaining 1 teaspoon salt, remaining ¼ teaspoon pepper, and beef; bring to a boil. Cover, and place in oven.
  8. Bake until beef is tender, approximately 2 hours and 30 minutes. Carefully place beef on a cutting board. Using two forks, shred beef, and return to pan. Stir in kidney beans. Garnish with cheese and sour cream, if desired.
Taste of the South


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