Dutch Oven Chili Colorado

Simmered and baked in a red chile sauce with beef and beer in a Dutch oven, this Mexican chili doesn't need beans or tomatoes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 275 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried oregano
• 6 cloves garlic
• 1 teaspoon cumin seeds
• ½ teaspoon ground coriander
• 1 pinch salt and freshly ground black pepper to taste
• 4 ancho chiles
• 4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
• 2 medium onions, coarsely chopped
• ¼ cup ground red chile pepper
• 1 cup Mexican beer, or more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.