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Ingredients
4 servings
¼ cupolive oil
2 poundschuck roast
cut into 1/2- to 1-inch cubes
2white onions
chopped
4cloves garlic
3 tablespoonsSabor Vaquero Chili Powder Blend
OR a mixture of 1 tablespoon Rancho Gordo Mexican Oregano, 1 teaspoon ground cumin, and 1/4 to 1/2 cup Rancho Gordo New Mexican Red Chile Powder
salt
3 cupswater
1 bottleNegro Modelo
or other dark beer
3 cupsRancho Gordo San Franciscano be
Vaquero, Santa Maria Pinquitos, or Domingo Rojo ans, cooked and drained
Instructions
Step 1
In a stock pot, heat the oil and brown the meat pieces. Remove as they brown.
Step 2
When all the pieces are browned and seared, lower the heat and sauté the onions and garlic until soft. Then add the chili powder blend or the oregano/cumin/chile powder mixture. Fry the spices for a few minutes and then slowly add the water and then the beer. Bring to a boil and then reduce heat to low. Add the meat back to the pot and allow to simmer gently for about 2 hours, stirring occasionally.
Step 3
Add the beans and salt to taste. Cook for another 10 minutes or so. The texture should be somewhat soupy but if the liquid is too thin, dissolve the masa harina in about ½ cup of water. Stir well to avoid any lumps. Slowly trickle the liquid into the chili. Cook on low for another 15 minutes or so.
Step 4
Ladle out hot with garnishes of raw chopped onion, chopped cilantro, chile powder, etc. Serve with hot flour tortillas, buttermilk biscuits or your favorite cornbread.
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