Prep 50 mins
Cook 20 mins
Chili Nation, Jane and Michael Stern
- 2 dried chipotle chiles
- 4 dried ancho chiles
- 1 cup tomato sauce
- 1 (12 ounce) bottle beer
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 lbs london broil beef, trimmed of fat and cut into 1/2 inch cubes
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon Worcestershire sauce
- 3 tablespoons prepared horseradish
- boiled potatoes
- Add chiles to a large bowl; cover with boiling water; let stand 30 minutes until soft, then seed and stem them.
- In a food processor or blender, puree the chiles with the tomato sauce and beer; set aside.
- In a large skillet saute the onions and garlic in the oil until soft.
- Add in the beef; cook until browned all over, stirring often.
- Add in the chile puree and the remaining ingredients (except potatoes); simmer, uncovered, 20 minutes, stirring often.
- This makes a soupy chili, best served in a bowl on a bed of smashed-up boiled potatoes.