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
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- 3 whole dried chiles, such as guajillo, ancho, or pasilla
- 2 tablespoons canola oil
- 1 (2½- to 3-pound) boneless chuck roast
- 3 teaspoons salt, divided
- ¾ teaspoon ground black pepper, divided
- 2 poblano peppers
- 1 red or green bell pepper
- 3 cups chopped Vidalia onion (about 2 medium onions)
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground coriander
- 1 cup dry white wine
- 3 cups water
- 2 (14.1-ounce) cans diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 (15.5-ounce) can red kidney beans, drained and rinsed
- Garnish: shredded Cheddar cheese, sour cream
- Preheat oven to 350°.
- 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.)
- 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.
- 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.
- Add whole peppers to pan. Cook, turning occasionally, until charred on all sides, approximately 8 minutes total. Remove from pan. Set aside.
- 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.
- 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.
- 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 https://www.tasteofthesouthmagazine.com/