Chile Chili

Name: Chile Chili
Ingredients: 1 tablespoon chili powder (see Note); 4 ounces (115 g) guajillo and/or New Mexico chiles (about 16), stemmed and snipped into pieces with scissors; 2 morilla chiles (smoke-dried red jalapeños) (optional); 1 (12-ounce/360-ml) bottle of beer; 3 tablespoons vegetable oil; 4 cups (960 ml) boiling water; 3 pounds (1.4 kg) beef for stew; ½ cup (30 g) sun-dried tomatoes, or 2 plum tomatoes, chopped; 1 ancho chile, stemmed and seeded (optional); 3 to 6 dried chiles de árbol, stemmed, or more, if you’d like more heat; 6 tablespoons (45 g) masa harina, or more, if needed

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Instead of rehydrating the chiles and tomatoes, blending, and straining, you can use 3 cups (720 ml) chili base (this page) and skip to the beef browning step.

Ingredients

Main course
Garnish
Spicy

Ingredients

Method