Dutch Oven Chili Colorado

Name: Dutch Oven Chili Colorado
Total time: 185
Yield: 12
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; ¼ cup ground red chile pepper; 2 teaspoons salt; 1 teaspoon cumin seeds; 1 teaspoon dried oregano; ½ teaspoon ground coriander; 1 cup Mexican beer, or more as needed

Recipe by AllieGeekPi from allrecipes.com

Dinner 3 Hr. 5 Mins.

Ingredients

12 servings

•

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
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2 medium onions, coarsely chopped
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6 cloves garlic
•

¼ cup ground red chile pepper

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2 teaspoons salt
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1 teaspoon cumin seeds
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1 teaspoon dried oregano
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½ teaspoon ground coriander
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1 cup Mexican beer, or more as needed

Instructions

Soak the ancho chiles in boiling hot water to cover for 1 hour.
While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
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.
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.
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.
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.