Ingredients
Scale
- 4 lbs boneless beef chuck
- 4 New Mexico chilies
- 3 Ancho chilies
- 3 cups low-sodium chicken broth
- 1 extra-large yellow onion
- 1 red bell pepper
- 2 cups tomato purée
- Spices: cumin, paprika, coriander, allspice, Mexican oregano
Instructions
- Toast the chilies in a large pot over medium heat for about 2 minutes until aromatic. Add chicken broth, bring to a boil, cover, and let steep for 5–10 minutes. Blend until smooth.
- Sear the seasoned beef in batches until browned on all sides; set aside.
- Sauté onion and bell pepper in the same pot for about 4 minutes. Stir in garlic and spices; cook until fragrant.
- Return blended chile mix and seared beef to the pot. Simmer on low heat for 2–3 hours until the beef is tender.
- Adjust seasoning before serving hot with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Dishes
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg