Beef Chili
- 4 1/2 cups water, plus 5 cups warm water
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 4 dried mulato chiles
- 1 dried chipotle chile
- 8 garlic cloves, unpeeled
- 1 can (28 ounces) whole peeled tomatoes
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- 1 teaspoon white vinegar
- 5 tablespoons extra-virgin olive oil, divided
- 4 pounds beef sirloin, cut into 3/4-inch cubes
- 2 cups finely chopped onion (from 1 large onion)
- 2 cans (14.5 ounces each) kidney beans, drained and rinsed
- Sour cream, shredded cheddar cheese, and jalapeno chile slices, for serving (optional)
- Produce
- Ancho chiles, dried (4)
- Chipotle chile, dried (1)
- Cumin, ground (1/4 teaspoon)
- Guajillo chiles, dried (4)
- Mulato chiles, dried (4)
- Onion (2 cups)
- Oregano, dried (1/2 teaspoon)
- Tomatoes, whole (1 can)
- Meat
- 4 pounds beef sirloin (3 cut into 4-inch cubes)
- Condiments
- White vinegar (1 teaspoon)
- Cooking & Baking
- Garlic cloves (8)
- Olive oil, extra-virgin (5 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Water (4 1/2 cups)
- Dairy
- Sour cream (1)
- Other
- 2 cans (14.5 ounces each) kidney beans, drained and rinsed
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 7, 2012 (4 months ago).
53 people saved this recipe.
