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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2010
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 645 mg
- Protein 28 g
- Calories 266.0
- Total fat 11 g
- Potassium 829 mg
- Cholesterol 68 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
- Iron 34.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 25.0