13Ingredients
80Minutes
1010Calories

Ingredients

US|METRIC
  • 8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
  • 3 tablespoons safflower oil (plus more as needed)
  • 3 pounds beef chuck (trimmed, cut into small pieces, 1/2 inch or smaller)
  • coarse salt
  • freshly ground pepper
  • 2 onions (large, coarsely chopped, 4 cups)
  • 8 garlic cloves (minced, 5 tablespoons)
  • 2 jalapeno chiles (seeded if desired, minced)
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 28 ounces plum tomatoes (whole peeled, pureed with their juice, 3 1/2 cups)
  • 4 cups water (plus more if needed and for soaking)
  • 3 teaspoons white vinegar (to taste)
  • Remove All from Shopping List

    Directions

    1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
    2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
    3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
    4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
    Discover more recipes from Foodista
    Did you make this?

    NutritionView More

    1010Calories
    Sodium18% DV440mg
    Fat111% DV72g
    Protein135% DV69g
    Carbs7% DV20g
    Fiber20% DV5g
    Calories1010Calories from Fat650
    % DAILY VALUE
    Total Fat72g111%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol225mg75%
    Sodium440mg18%
    Potassium1730mg49%
    Protein69g135%
    Calories from Fat650
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A50%
    Vitamin C60%
    Calcium15%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.