Slow cooked, richly flavored Texas Chile is great for entertaining. Lean chunks of tender beef is a flavorful sauce. That’s comfort food!
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 1x
- Category: Main Dish, Beef
- Method: Stove
- Cuisine: Mexican
- 3 pounds boneless chuck, trimmed of fat, cut into 1-inch cubes
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 3 tablespoons chili powder
- 1 tablespoon ancho chile pepper
- ¼ teaspoon crushed red pepper
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons flour
- 2 cans beef broth, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lime wedges
- In a small bowl combine chili powder, ancho chile pepper, crushed red pepper, cumin, oregano and flour. Set aside.
- Heat oil in 4-quart Dutch oven over medium heat. Add beef, stirring frequently, until the meat changes color but does not brown.
- Lower heat, stir in garlic, cook for 1 minute.
- Sprinkle meat with chili mixture, stirring until evenly coated.
- Stir in 1 ½ cans broth. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat, simmer, partially covered, over low heat, approximately 1 ½
- Hours, stirring occasionally. Add remaining broth. Cook 30 minutes more, or until meat is tender and falling apart.
- Finish with a squeeze of fresh lime juice over each bowl.
- Serving Size: 1.25 cups
- Calories: 420
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