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Dutch Oven Chili Colorado
Dutch Oven Chili Colorado
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
185 minutes
Mexican Beef and Beer Chili cooked in spicy red chile sauce without beans or tomatoes in a Dutch oven.
Ingredients:
  • 4 ancho chiles
  • 4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
  • 1 pinch salt and freshly ground black pepper to taste
  • 2 medium onions, coarsely chopped
  • 6 cloves garlic
  • 0.25 cup ground red chile pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground coriander
  • 1 cup Mexican beer, or more as needed
Instructions:
  • Soak the ancho chiles in hot boiling water, ensuring they are completely covered, for 1 hour.
  • Preheat the oven to 350°F (175°C while allowing the dried chiles to soak. Season the beef with salt and pepper.
  • Preheat a cast iron Dutch oven over medium-high heat and sear the beef on all sides in small batches for 5 to 7 minutes. Set aside.
  • Prepare the chiles by draining them and removing the stems and seeds. Combine the chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in a food processor. Pulse until chopped, then blend into a thick paste. Pour in 1 cup of beer and blend until smooth.
  • Add the meat and its juices back into the Dutch oven, pour in the sauce, and thoroughly mix everything together. Cover with aluminum foil and then seal it tight with the lid.
  • Bake in the middle of the preheated oven for 1 hour. Stir halfway through. Bake, stirring every 15 minutes, until the meat is tender when pierced with a fork, for an additional 30 minutes to 1 hour. Add more beer if the sauce thickens too much.

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