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Ingredients

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

Nutrition Info

275.2 calories carbohydrate: 7.6 g cholesterol: 68.7 mg fat: 17.9 g fiber: 2.9 g protein: 19.1 g saturatedFat: 6.8 g servingSize: - sodium: 447.7 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Soak the ancho chiles in boiling hot water to cover for 1 hour.
While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
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.
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.
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.
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.

12 servings

No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).