bowl of red
Bowl of Red 12 dried ancho chiles 3 pounds lean beef chuck, cut into thumb-size pieces 2 ounces beef suet 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon cayenne
Ingredients
- 12dried ancho chiles
- 3poundlean beef chuck, cut into thumb-size pieces
- 2ouncebeef suet
- 1tablespoonground cumin
- 1tablespoondried oregano
- 1tablespooncayenne
- 1tablespoontabasco® sauce
- 2or more garlic cloves, chopped
Directions
- 1
Bowl of Red 12 dried ancho chiles 3 pounds lean beef chuck, cut into thumb-size pieces 2 ounces beef suet 1 tablespoon ground cumin 1 tables
- 2
Place chiles in a small saucepan, cover them with water
- 3
Simmer the chiles for 30 minutes
- 4
Purée chiles in a blender with a bit of their cooking liquid to make a smooth, thin paste
- 5
Use as little liquid as possible, unless you want the chili to be soupy
- 6
Pour the chile purée into a Dutch oven
- 7
In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray
- 8
Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches