Recipe by Happy Hippie
This is my husband's all-time favorite Mexican chili. Truly authentic and wonderful tasting. If you decide to add beans, do it after chile is finished. It takes a bit of time to prepare, but you'll be glad you gave it a try. Enjoy!
Top Review by skarimom from Idaho
I can't believe I forgot to rate this! The first time I made it my husband went through the roof...he said I nailed it, the second time I made it I used leftover roast and made a rue to add to the chili sauce because I didn't dredge the meat...it came out great again...the next time I used masa flour mixed with the flour, and simmered the onion with the chili's and blended them all together to make the sauce.... that time it tasted like our favorite Mexican restaurants. So Happy Hippie you have made us very happy and thank you for posting.
- 9 dried New Mexico chiles, washed, with stems and seeds removed
- 3 cups water
- 5 lbs boneless beef chuck roast, trimmed of fat
- 1⁄2 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock or 2 cups water
Directions See How It's Made
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
- Remove from heat and steep for 30 minutes to soften.
- Strain into a bowl, reserving the cooking liquid.
- Place the chiles and some of the liquid into a blender, and puree until smooth.
- Add more liquid as necessary to form a smooth sauce.
- Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks.
- In a medium bowl, combine flour, salt, and pepper.
- Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat.
- Saute onion until tender and translucent, about 5 minutes.
- Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown.
- Remove cooked meat, and continue browning remaining meat.
- Return reserved cooked meat to the pot.
- Stir in pureed chile mixture.
- Add beef stock to just cover beef chunks, or to personal preference.
- Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender.
- If necessary, adjust with more stock during cooking.
- Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream and corn and/or flour tortillas.