Smoky chipotle combines with the tangy & earthy flavors of the garlic and other spices for this all-purpose blend.
Chipotle Garlic Seasoning
Beef Bone Broth
Cotija Cheese & Scallions
Chile de Arbol
New Mexican Chiles
Toast the peppers on all sides for 2-3 minutes to char. Add the water and let simmer for 3-4 minutes until the chile peppers become soft and rehydrated. Strain the ingredients from the dutch oven reserving 1/4 cup water and other ingredients. Remove the stems and de-seed the chile peppers. Add all the ingredients to a food processor along with the ¼ cup of reserved water. Blend until smooth then set aside.
Season and oil the chuck cubes and brown on all sides in the Dutch oven. Add the onions and garlic and cook until soft. Deglaze the pan with the beer.
Add your beef bone broth, chile paste, and all the beef chuck cubes.
Add more bone broth if it does not cover the beef cubes in the dutch oven. Next, cover the dutch oven and let simmer for 2-3 hours until the beef is fork tender.
Once the chili is ready, pull off and serve into a bowl. Garnish with cotija cheese, chopped scallions. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.