This easy chili recipe takes just minutes to assemble, and then you can step away while the ground beef, dried chiles, tomatoes, cumin, and garlic slowly simmer until dinnertime.
Directions
1. Place ancho chiles in a medium bowl; add hot water to cover. Let stand until softened, 15 to 20 minutes. Drain chiles; discard seeds plus stems. Finely chop plus set aside.
2. Meanwhile, heat 2 teaspoons oil in medium Dutch oven over high heat. Brown half the beef, about 5 minutes. Transfer to plate with slotted spoon. Discard all but 2 teaspoons drippings, then brown remaining beef.
3. Discard drippings; wipe out bottom of pan with paper towels. Add remaining 2 teaspoons oil to Dutch oven. Cook onions, garlic, cumin plus salt over medium heat until onions soften, 8 to 10 minutes. Stir in chopped ancho plus jalapeno chiles; cook 1 minute, until jalapeno softens. Add beef, tomato paste plus broth. Add masa harina plus stir well. Bring to boil. Reduce heat; cover plus simmer 1 hour 15 minutes, until chili has thickened. Serve with sour cream, lime wedges, tortillas, green onions plus shredded cheese, if desired. Makes 8 servings.
Ingredients
3 ancho chiles
4 teaspoons olive oil, divided
2-1/2 pounds ground round (or 2 pounds chuck shoulder cut in to 3/4-inch cubes)
2 cups chopped onions
4 garlic cloves, chopped
1 tablespoon cumin
3/4 teaspoon salt
2 tablespoons chopped jalapeno chile
1 tablespoon tomato paste
2 cans (14-1/2 oz. each) chicken broth
1/4 cup masa harina
Sour cream, lime wedges, warm flour or corn tortillas, sliced green onions plus shredded cheese, for garnish
1. Place ancho chiles in a medium bowl; add hot water to cover. Let stand until softened, 15 to 20 minutes. Drain chiles; discard seeds plus stems. Finely chop plus set aside.
2. Meanwhile, heat 2 teaspoons oil in medium Dutch oven over high heat. Brown half the beef, about 5 minutes. Transfer to plate with slotted spoon. Discard all but 2 teaspoons drippings, then brown remaining beef.
3. Discard drippings; wipe out bottom of pan with paper towels. Add remaining 2 teaspoons oil to Dutch oven. Cook onions, garlic, cumin plus salt over medium heat until onions soften, 8 to 10 minutes. Stir in chopped ancho plus jalapeno chiles; cook 1 minute, until jalapeno softens. Add beef, tomato paste plus broth. Add masa harina plus stir well. Bring to boil. Reduce heat; cover plus simmer 1 hour 15 minutes, until chili has thickened. Serve with sour cream, lime wedges, tortillas, green onions plus shredded cheese, if desired. Makes 8 servings.
Ingredients
3 ancho chiles
4 teaspoons olive oil, divided
2-1/2 pounds ground round (or 2 pounds chuck shoulder cut in to 3/4-inch cubes)
2 cups chopped onions
4 garlic cloves, chopped
1 tablespoon cumin
3/4 teaspoon salt
2 tablespoons chopped jalapeno chile
1 tablespoon tomato paste
2 cans (14-1/2 oz. each) chicken broth
1/4 cup masa harina
Sour cream, lime wedges, warm flour or corn tortillas, sliced green onions plus shredded cheese, for garnish
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