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Slow-Cooked Chili Colorado

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PREP TIME
30 min
COOKING TIME
95 min
TOTAL TIME
185 min
SERVINGS
12 servings
Dinner Mexican
Slow-Cooked Chili Colorado
Ingredients
  • 4 ancho chiles
  • 4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
  • 1 pinch salt and freshly ground black pepper to taste
  • 2 medium onions, coarsely chopped
  • 6 cloves garlic
  • 1/4 cup ground red chile pepper
  • 2 teaspoons salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1 cup Mexican beer, or more as needed
Instructions
1
Immerse the ancho chiles in boiling water to cover for 1 hour.
2
While the dried chiles rehydrate, preheat your oven to 350 degrees F (175 degrees C). Sprinkle the beef with salt and pepper for added flavor.
3
Heat a cast iron Dutch oven over medium-high heat, allowing it to reach the optimal temperature. Sear the beef on all sides in small batches, 5 to 7 minutes per batch, until it reaches a golden brown color. Set the beef aside on a plate.
4
Drain the rehydrated chiles, carefully removing their stems and seeds. Combine the chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop the ingredients into smaller pieces, then process them into a smooth paste. Add 1 cup of beer and continue processing to blend the mixture.
5
Return the meat and any accumulated juices to the Dutch oven, pouring in the sauce. Stir everything together well. Cover the pot with a sheet of aluminum foil and place the lid on top to achieve a tight seal.
6
Bake the dish in the preheated oven on the middle rack for 1 hour; stir afterwards. Continue to bake, stirring every 15 minutes, until the meat becomes fork-tender, taking anywhere from 30 minutes to 1 hour more. If the sauce seems too thick, add more beer as needed.