New Mexican Chili Braised Beef

By The Canadian Living Test Kitchen

Tested till perfect

10 people added this to their Recipe Box
Bookmarks
New Mexican Chili Braised Beef

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving: about -
cal 266266 cal
pro 28 g28g pro
total fat 11 g11g total fat
sat. fat 3 g3g sat. fat
carb 13 g13g carb
fibre 3 g3g fibre
chol 68 mg68mg chol
sodium 645 mg645mg sodium
potassium 829 mg829mg potassium
% RDI: -
calcium 66 calcium
iron 3434 iron
vit A 1919 vit A
vit C 2525 vit C
folate 1010 folate
  • Preparation time: 5 minutes Stand: 30 minutes
  • Total time : 2-1/2 hours

 A Latin American grocery store or fine food shop would have these chilies. Each gives a different flavour: pasilla chilies are hot; anchos are sweet; chipotles are smoky.

Ingredients

  • 6 cloves garlic , (unpeeled)6 cloves garlic, (unpeeled)
  • 2 dried pasilla chiles 2 dried pasilla chiles or guajillo chilies or New Mexico chilies
  • 2 ancho chilies 2 ancho chilies
  • 2 dried chipotle chilies 2 dried chipotle chilies
  • 1-1/2 tsp dried oregano 1-1/2 tsp dried oregano
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 1 tsp ground cumin 1 tsp ground cumin
  • 1 tsp ground coriander 1 tsp ground coriander
  • 1 tsp packed brown sugar 1 tsp packed brown sugar
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1/4 tsp allspice 1/4 tsp allspice
  • 1 can (28 oz/796 mL) plum tomatoes 1 can (28 oz/796 mL) plum tomatoes
  • 2 lb beef outside round oven roast 2 lb beef outside round oven roast
  • 2 tbsp vegetable oil 2 tbsp vegetable oil
  • 2 onions , chopped2 onions, chopped

Preparation

In dry skillet, cook garlic until skins blacken, about 5 minutes. Peel off skins. Set aside.

Break stems off pasilla, ancho and chipotle chilies. Tear chilies open and remove seeds and veins. In dry skillet, toast chilies over medium heat, turning once, until pliable, 30 to 60 seconds. Transfer to bowl. Cover with 1-1/2 cups (375 mL) boiling water; let stand for 30 minutes.

In blender, pulse together chilies, soaking water, oregano, 1 tsp (5 mL) of the salt, cumin, coriander, brown sugar, pepper, allspice and tomatoes until smooth. Set aside.

Cut beef into 1-inch (2.5 cm) cubes; sprinkle with remaining salt. In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef, in batches. Transfer to bowl.

In same pan, heat remaining oil over medium heat; cook onions, stirring occasionally, until softened, about 10 minutes.

Add chili mixture, beef and any accumulated juices; bring to boil. Reduce heat, cover and simmer until beef is tender, about 2 hours.

Remove beef with slotted spoon. Increase heat to medium-high; boil until thickened, 10 to 15 minutes. Return beef to pan and heat through.

Source : Canadian Living Magazine: November 2010

Related content

Contests

All contests



Most popular videos