Makes 8-10 servings: Paula Deen Magazine
Ingredients:
1 tablespoon veggie oil
5 lbs boneless chuck roast, trimmed and cut into 1-inch pieces
2 large onions, chopped
2 poblano peppers, seeded and chopped
2 jalapenos, seeded and chopped
2 red chiles, seeded and chopped
1 (12oz) bottle dark Mexican beer
6 cups beef broth
1 (15oz) can tomato sauce
2 tablespoons chili powder
1 tablespoon ground ancho chile pepper
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon garlic powder
3 tablespoons masa harina (aka Mexican flour)
Toppings: sour cream, shredded cheese
In a large dutch oven, heat oil over medium-high heat. Cook beef, in 4 batches, for 4 minutes or until browned. Remove from pan, and keep warm.
Add onions, poblano peppers, jalapenos, and chile's in Dutch oven; cook for 8 minutes of until peppers are tender. Add beer; cook for 3 minutes. Add broth, tomato sauce, chili powder, ancho chile pepper, cumin, salt, and garlic powder. Stir in beef. Bring to a boil; reduce heat, and simmer, uncovered for 2 hours, stirring occasionally, or until beef is tender.
Add masa harina, stirring until mixture is thickened. Serve with desired toppings.
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