Chile Chili

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 5
• 2 lbs chuck steaks, cut into 1/2 inch cubes
• kosher salt
• fresh ground black pepper
• 1 teaspoon dried ancho chile powder
• 2 tablespoons olive oil
• 1 1/2 cups onions, finely diced
• 4 garlic cloves
• 2 dried anaheim chiles, seeds removed, and roughly chopped
• 2 poblano peppers, seeds removed, and roughly chopped
• 2 roasted red peppers
• 4 ounces diced tomatoes (canned)
• 3/4 cup beef stock
• 3/4 cup beer

Recipe

• 1 to roast red peppers: cut in half from top to bottom. remove core, seeds, and. stem. lay skin side up on a pan and broil until the skin is totally blackened. once. blackened (they’ll look burnt), put them in a bowl and cover with plastic wrap to. steam. once cool enough to handle, peel away the black skin.
• 2 season the beef with salt, pepper, and chile powder. heat a sauté pan, add some of the oil, and brown the beef (work in batches if necessary).
• 3 move browned beef to a plate. in a heavy-bottomed pot, sweat the onions and garlic in some of the oil until tender, but not browned.
• 4 add the remaining ingredients, except the beef, and simmer for 10 minutes.
• 5 with a stick blender, pureé the mixture, then add the beef to the pot. cook over low heat for 45 minutes, stirring occasionally. salt and pepper to taste.