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Spicy braised beef chili with chunks of beef and beans in a red broth in a black bowl with a side of cornbread and colored tortilla strips on the side.

Spicy Braised Beef Chili

cornbread, tortilla strips, crema, queso

STARS

Perfect comfort food for a chilly night. Braise beef slowly in chile paste made with fire-roasted fresh and dried chiles, black beans, tomatoes, onions, and chili spices. Serve with a side of soft cornbread and crisp tortilla strips, queso fresco, and cilantro crema to add to the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 40 minutes
Active Time:  20 minutes
Ingredients

Braised Beef Chili

  • 3 tablespoons canola oil, divided
  • 1 pound flat iron steak, diced into 1-inch cubes
  • 2 cups beef stock, as needed 
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 1 tablespoon tomato paste
  • 2 15-ounce cans diced tomatoes
  • 1 15-ounce can crushed tomatoes 
  • 1 15-ounce can black beans, drained and rinsed
  • ½ cup crumbled queso fresco
  • Tortilla strips, for garnish
  • Cornbread, for serving

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • ½ red onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotle chiles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ cup water, plus more as needed to blend

Cilantro Sour Cream

  • 4 green onions, sliced thinly
  • ¼ cup chopped cilantro
  • ½ cup sour cream
  • 1 lime, juiced
  • Salt and pepper to taste
Directions
1
Preheat the oven to 300°F. Heat a large skillet over medium heat with half of the canola oil. When hot, add the beef in batches and sear, turning to brown all sides. Transfer the seared beef to a braising dish. 
2
Add beef stock to the braising dish, adding enough to come halfway up the sides of the meat. Cover tightly and braise until very tender, about 90 minutes. 
3
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet . Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, and water. Blend until mostly smooth, with a few chunks. Adjust the seasoning to taste.
4
In a large saucepan, heat the remaining canola oil over medium heat. Add the onion, celery, cumin, paprika, chili powder, and Mexican oregano, stir, and cook until the vegetables are softened, 5-7 minutes. 
5
Add in the tomato paste, diced tomatoes, crushed tomatoes, fire roasted salsa, black beans, braised beef and braising liquid. Bring to a simmer, cover, and cook for 30 minutes. Adjust the seasoning with salt and pepper. 
6
Combine the sour cream ingredients in a bowl. 
7
To serve, divide the chili between bowls and garnish with queso fresco and tortilla chips. Serve with cornbread on the side. 

Spicy Braised Beef Chili

cornbread, tortilla strips, crema, queso

STARS

Perfect comfort food for a chilly night. Braise beef slowly in chile paste made with fire-roasted fresh and dried chiles, black beans, tomatoes, onions, and chili spices. Serve with a side of soft cornbread and crisp tortilla strips, queso fresco, and cilantro crema to add to the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Braised Beef Chili

  • 3 tablespoons canola oil, divided
  • 1 pound flat iron steak, diced into 1-inch cubes
  • 2 cups beef stock, as needed 
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 1 tablespoon tomato paste
  • 2 15-ounce cans diced tomatoes
  • 1 15-ounce can crushed tomatoes 
  • 1 15-ounce can black beans, drained and rinsed
  • ½ cup crumbled queso fresco
  • Tortilla strips, for garnish
  • Cornbread, for serving

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • ½ red onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotle chiles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ cup water, plus more as needed to blend

Cilantro Sour Cream

  • 4 green onions, sliced thinly
  • ¼ cup chopped cilantro
  • ½ cup sour cream
  • 1 lime, juiced
  • Salt and pepper to taste

Directions

1
Preheat the oven to 300°F. Heat a large skillet over medium heat with half of the canola oil. When hot, add the beef in batches and sear, turning to brown all sides. Transfer the seared beef to a braising dish. 
2
Add beef stock to the braising dish, adding enough to come halfway up the sides of the meat. Cover tightly and braise until very tender, about 90 minutes. 
3
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet . Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, and water. Blend until mostly smooth, with a few chunks. Adjust the seasoning to taste.
4
In a large saucepan, heat the remaining canola oil over medium heat. Add the onion, celery, cumin, paprika, chili powder, and Mexican oregano, stir, and cook until the vegetables are softened, 5-7 minutes. 
5
Add in the tomato paste, diced tomatoes, crushed tomatoes, fire roasted salsa, black beans, braised beef and braising liquid. Bring to a simmer, cover, and cook for 30 minutes. Adjust the seasoning with salt and pepper. 
6
Combine the sour cream ingredients in a bowl. 
7
To serve, divide the chili between bowls and garnish with queso fresco and tortilla chips. Serve with cornbread on the side.