Chile Chili Recipe

Name: Chile Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ 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); ¾ cup beef stock; ¾ cup beer

Servings: persons

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 ½ 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)
¾ cup beef stock
¾ cup beer

1
To roast red peppers: Cut in half from top to bottom.
2
Remove core, seeds, and.
3
stem.
4
Lay skin side up on a pan and broil until the skin is totally blackened.
5
Once.
6
blackened (theyll look burnt), put them in a bowl and cover with plastic wrap to.
7
steam.
8
Once cool enough to handle, peel away the black skin.
9
Season the beef with salt, pepper, and chile powder.
10
Heat a saute pan, add some of the oil, and brown the beef (work in batches if necessary).
11
Move browned beef to a plate.
12
In a heavy-bottomed pot, sweat the onions and garlic in some of the oil until tender, but not browned.
13
Add the remaining ingredients, except the beef, and simmer for 10 minutes.
14
With a stick blender, puree the mixture, then add the beef to the pot.
15
Cook over low heat for 45 minutes, stirring occasionally.
16
Salt and pepper to taste.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs chuck steaks, cut into 1/2 inch cubes, kosher salt, fresh ground black pepper, 1 teaspoon dried ancho chile powder, and more.

Yes, Chile Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions