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Three chiles chili

Recipe for three chiles chili in our easy tex mex recipes collection.

Recipe ingredients

  • 2 dried California (Anaheim) chiles
  • 2 dried New Mexico chiles
  • 2 Chipotle chiles, dried or canned
  • 12 ounces beer
  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 2 pounds beef chuck, well trimmed, chili grind
  • 1 cup beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1 salt

How to make three chiles chili

  • Split the dried chiles in half and remove stems and seeds.
  • Put them in a saucepan with the beer.
  • Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally to be sure all parts of the chiles are softening.
  • While chiles are simmering, heat 1 tablespoon of the oil in a skillet and saute the onions 5 minutes, then add the garlic and saut 1 minute more.
  • Remove onions from the pan, heat the remaining tablespoon of oil and cook the beef, stirring frequently, until the beef is lightly browned.
  • Put the beef and onions in a large pot or Dutch oven with the beef broth.
  • Bring to a boil. Reduce heat and simmer.
  • Put the chiles and cooking liquid in a blender or food processor.
  • If using canned chipotle chiles, remove the stems and add chipotles to the blender.
  • Puree until a thick red sauce forms.
  • Push the sauce through a sieve to remove the bits of skin, then add sauce to the simmering meat.
  • Stir in seasonings and sugar.
  • Continue to simmer for at least 1 hour, until meat is tender, adding beer, beef broth, or water if needed.
  • Add salt. Adjust seasonings to taste.

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