Monday Night Chili
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 dried ancho chiles or 2 pasilla chiles
- 3 lbs beef stew meat, preferably chuck, trimmed of excess fat
- kosher salt
- vegetable oil
- 1 large yellow onion, chopped
- 1 (12 ounce) bottle good-quality beer (fresh or flat)
- 1 medium ripe tomatoes, quartered (about 6 ounces)
- 2 garlic cloves, peeled
- 1 yams or 1 sweet potato, cut into 1-inch pieces
-
Garnishes
- 1 bunch radish, sliced (I'll pass on this one)
- 1 cup sour cream
- 1⁄2 cup sliced green onion
directions
- Place chiles in a 1-cup measure and cover with boiling water; set aside to soften.
- Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
- Sprinkle with salt.
- Coat the bottom of a 5-to7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
- When oil shimmers, add enough meat to cover bottom in 1 layer.
- Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
- Turn and brown on the other side, about 5 minutes more.
- Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
- When last batch of meat has been removed, add onion to pot, season with a little more salt, and cook, stirring, until starting to color, about 5 minutes.
- Pour in beer and bring to a boil, stirring to release browned bits, then reduce heat to a simmer.
- Lift chiles out of soaking liquid (do not discard liquid) and pull off stems.
- Split open chiles and rinse under running water to remove seeds.
- Place the chiles, tomato, garlic, and half the reserved soaking liquid in a blender and puree; add remaining soaking liquid and blend again.
- Pour mixture into pot; add meat and any accumulated juices and bring to a boil.
- Cover pot, reduce heat, and simmer 1 hour.
- Add yam, nestling into liquid, then cover pot again, and continue to simmer until meat and potato are tender and liquid is thickened, about 30 minutes more.
- Remove from heat and let stand 5-10 minutes before serving, to settle flavors.
- Spoon into bowls and garnish with radishes, sour cream, and green onions as desired.
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