Chile Chili

Name: Chile Chili
Cook time: 2 h
Total time: 2 h
Yield: 5 serving(s)
Ingredients: 2 lbs chuck steaks, cut into 1/2 inch cubes; kosher salt; fresh ground black pepper; 1 teaspoon dried ancho chile powder; 2 tablespoons olive oil; 1 1/2 cups onions, finely diced; 4 garlic cloves; 2 dried anaheim chiles, seeds removed, and roughly chopped; 2 poblano peppers, seeds removed, and roughly chopped; 2 roasted red peppers; 4 ounces diced tomatoes (canned); 3/4 cup beef stock; 3/4 cup beer

Submitted by Chef #1405684

"Alton Brown's recipe for a pepper based chili"

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Ready In:: 2hrs
Ingredients:: 13
Serves:: 5

ingredients

2 lbs chuck steaks, cut into 1/2 inch cubes
kosher salt
fresh ground black pepper
1 teaspoon dried ancho chile powder
2 tablespoons olive oil
1 ¹⁄₂ cups onions, finely diced
4 garlic cloves
2 dried anaheim chiles, seeds removed, and roughly chopped
2 poblano peppers, seeds removed, and roughly chopped
2 roasted red peppers
4 ounces diced tomatoes (canned)
³⁄₄ cup beef stock
³⁄₄ cup beer

directions

To roast red peppers: Cut in half from top to bottom. Remove core, seeds, and. stem. Lay skin side up on a pan and broil until the skin is totally blackened. Once. blackened (they’ll look burnt), put them in a bowl and cover with plastic wrap to. steam. Once cool enough to handle, peel away the black skin.
Season the beef with salt, pepper, and chile powder. Heat a sauté pan, add some of the oil, and brown the beef (work in batches if necessary).
Move browned beef to a plate. In a heavy-bottomed pot, sweat the onions and garlic in some of the oil until tender, but not browned.
Add the remaining ingredients, except the beef, and simmer for 10 minutes.
With a stick blender, pureé the mixture, then add the beef to the pot. Cook over low heat for 45 minutes, stirring occasionally. Salt and pepper to taste.