You may think of chilis as stews of meat and beans, but in this instance, the beef is the star in a vegetable and chile-laced sauce. The Korean chile pepper is worth seeking out, but don’t worry if you can’t find it.
Makes 8 Servings
- 1/3 cup canola oil
- 3 lbs boneless lean beef chuck, cut into small dice
- Salt as needed
- Freshly ground black pepper as needed
- 2 cups small-dice yellow onions
- 2 tsp minced garlic
- 3 cups beef broth
- 1 cup tomato purée
- 1 cup diced green chiles
- 2 fresh jalapeños, minced
- 10 tbsp mild pure chile powder
- 3 tbsp ground cumin or to taste
- 2 tbsp dried oregano
- Korean chile pepper as needed
- Heat the oil in a casserole or Dutch oven over high heat until it shimmers. Season the beef generously with salt and pepper. Add the beef to the hot oil, working in batches if necessary, and sauté, turning as necessary, until browned on all sides, 6 to 8 minutes. Transfer to a bowl and reserve.
- Add the onions and garlic to the casserole and sauté, stirring frequently, until the onions are translucent, 6 to 8 minutes.
- Add the broth, tomato purée, chiles, jalapeños, and the browned beef along with any juices it may have released to the casserole. Stir well and bring to a boil. Immediately reduce the heat to establish a gentle simmer.
- Stir in half of chile powder, half of the cumin, and half of the oregano. Continue to simmer, adjusting the seasoning with additional chile powder, cumin, oregano, salt, and pepper, until the beef is fork tender, 11/2 to 2 hours. Serve in heated bowls.