Ancho Chili
Ancho Chili
Try this quick and easy ancho chili recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 3 tablespoons of Vegetable oil
  • 1.81 kilograms Chuck roast, trimmed and cut in 1-inch cubes
  • 2 Onions, chopped
  • 1 head of Garlic cloves, chopped
  • 1 tablespoon of Dried oregano
  • 1 tablespoon of ground Cumin seed
  • 1 teaspoon of Cinnamon
  • 1 teaspoon of Salt
  • 2 dried Ancho Chilli peppers, chopped, cut or torn into smaller pieces
  • 794 grams cans of whole Tomatoes
  • 539 grams can of Red Kidney beans, drained and rinsed
  • 539 grams can of Black beans, drained and rinsed
  1. In a large pot over medium heat, brown the beef chuck on all sides in batches in the vegetable oil
  2. Reserve the beef and add the onions and garlic to the pan and cook just to heat through, about 2 minutes
  3. Add the oregano, cumin, cinnamon, salt and Ancho Chillies
  4. Return the browned beef to the pan along with the tomatoes and beans and cook, stirring occasionally, until the beef is tender, about an hour
  5. Ladle into bowls and share

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