Ingredients:
4 large ancho chilies.
2 dried guajillo chilies.
2 dried pasilla chilies.
5lb of boneless beef chuck.
Water.
2 Spanish onions.
6 garlic cloves.
1 tbsp of ground cumin.
2 tsp of dried oregano.
14.5 can of fire-roasted crushed tomatoes.
3 tbsp of dark brown sugar.
12 oz can of lager beer.
2 tsp of apple cider vinegar.
Sour cream.
Sharp cheddar cheese.
Lime.
2 Avocados.
1 bag of Fritos.
Extra virgin olive oil.
Ground black pepper.
Salt.
Instruments:
Dutch oven.
Pot.
Food processor.
- Remove the seeds from all the chilies. In the meantime, boil 3 cups of water.
- Place the chilies in a bowl and pour the water on them. Cover with plastic wrap and leave covered for 30min.
- Cut the beef into big pieces for browning and chop the onions and garlic finely. Salt and pepper the beef lightly.
- After the 30min are up, place the chilies and the water into the food processor and blend until there is a smooth paste.
- Heat up a little bit of oil in the Dutch oven on medium-high. Brown the pieces of beef well on both sides.
- Cut the meat into smaller, half-inch pieces.
- Reduce the heat on medium-low. Add oil if necessary. Add the onions and garlic to the pot. Cook until the onions are translucent.
- Add the cumin and oregano and stir about 1min. Then, add the tomatoes and brown sugar and scrape the bottom of the pot to loosen the spices. Then, add the lager. Bring to a simmer and cook 10-15min to let the beer evaporate.
- Add the beef, the chili pepper paste, and 2 cups of water to the pot. Bring to a boil, reduce the heat, and simmer, uncovered, until the liquid has thickened and the meat is very tender. This takes about 2 hours. Then, taste the chili and season with salt and pepper to taste. Remove from the heat and put in the vinegar.
- Prepare the toppings: Avocado, sharp cheddar cheese, sour cream, and Fritos. Serve as wanted on bowls. Enjoy!
