Name: Dutch Oven Chili Colorado
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Ancho chiles - 4; Boneless beef chuck, trimmed and cut into 3/4-inch pieces - 4 pounds; Salt and freshly ground black pepper to taste - 1 pinch; Onions, coarsely chopped - 2 medium; Garlic - 6 cloves; Ground red chile pepper - ¼ cup; Salt - 2 teaspoons; Cumin seeds - 1 teaspoon; Dried oregano - 1 teaspoon; Ground coriander - ½ teaspoon; Mexican beer, or more as needed - 1 cup

Ingredients for - Dutch Oven Chili Colorado

1. Ancho chiles 4

2. Boneless beef chuck, trimmed and cut into 3/4-inch pieces 4 pounds

3. Salt and freshly ground black pepper to taste 1 pinch

4. Onions, coarsely chopped 2 medium

5. Garlic 6 cloves

6. Ground red chile pepper ¼ cup

7. Salt 2 teaspoons

8. Cumin seeds 1 teaspoon

9. Dried oregano 1 teaspoon

10. Ground coriander ½ teaspoon

11. Mexican beer, or more as needed 1 cup

How to cook deliciously - Dutch Oven Chili Colorado

1 . Stage

Soak the ancho chiles in boiling hot water to cover for 1 hour.

2 . Stage

While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.

3 . Stage

Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.

4 . Stage

Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.

5 . Stage

Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.

6 . Stage

Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.