Smoky chipotle combines with the tangy & earthy flavors of the garlic and other spices for this all-purpose blend.
Dish Info
Ingredients
15
servings
8
hours
Ingredients
Chuck Roasts
2
2
tbsp
Chipotle Garlic Seasoning
Beef Bone Broth
Cotija Cheese & Scallions
Garnish
Dark Beer
12
oz
1.5
Minced Garlic
Chopped Onion
Oil
2
tbsp
Chipotle Peppers
40
oz
1.5
tbsp
5-6
Ancho Chiles
4-5
Chile de Arbol
New Mexican Chiles
Garlic Cloves
7-8
2
2
cups
Water
cups
2
Pre-Preparation
Step 1
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.
Step 2
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.
Step 3
Add your beef bone broth, chile paste, and all the beef chuck cubes.
Step 4
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.
Step 5
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.
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