Rio Grande Chile

This hearty Rio Grande Chile is a classic Texas-style dish that relies on low-and-slow cooking to transform tough cuts of beef into fork-tender morsels. The secret lies in the homemade chile puree, which provides a deep, smoky backbone far superior to simple powder mixes. Aromatics like onions, garlic, and a blend of spices including cumin, coriander, and allspice create a complex flavor profile that is both savory and slightly sweet. Perfect for weekend gatherings, game day spreads, or cold winter nights, this chili develops even more depth of flavor the next day. It serves a crowd beautifully and pairs wonderfully with warm tortillas, rice, or a side of cornbread.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 3015.9

Dietary: Gluten-free

Description

This hearty Rio Grande Chile is a classic Texas-style dish that relies on low-and-slow cooking to transform tough cuts of beef into fork-tender morsels. The secret lies in the homemade chile puree, which provides a deep, smoky backbone far superior to simple powder mixes. Aromatics like onions, garlic, and a blend of spices including cumin, coriander, and allspice create a complex flavor profile that is both savory and slightly sweet. Perfect for weekend gatherings, game day spreads, or cold winter nights, this chili develops even more depth of flavor the next day. It serves a crowd beautifully and pairs wonderfully with warm tortillas, rice, or a side of cornbread.

Ingredients

1 pound Pintos-directions on package.
2 can Beer--12 oz.
8 pound Bone-in beef chuck
2 tablespoon Salad oil (approx. amt.)
4 Large Onions, chopped
1 Head Garlic, chopped
1 1/2 tablespoon Chili powder
1 1/2 tablespoon Paprika
4 teaspoon Ground cumin
1 tablespoon Oregano leaves
1 1/2 teaspoon Sugar
1 teaspoon Corriander, ground
1/2 teaspoon Red pepper (cayenne)
1/4 teaspoon Allspice
1 can Chicken broth
1 can Tomato sauce (8 oz.)
2 tablespoon Bourbon whiskey (opt)

Directions

1
Soak pinto beans overnight, then cook according to package directions; set aside.
2
Rinse dried chiles, discard stems and seeds, and break them into small pieces.
3
Combine chile pieces and beer in a large pot; bring to a boil, then cover and simmer until chiles are soft.
4
Puree the softened chiles and liquid in a blender until smooth.
5
Press the puree through a wire strainer using the back of a spoon to remove residue; discard solids and set the puree aside.
6
Cut beef from the bones, trim excess fat, and cut the meat into 1-inch cubes.
7
Heat salad oil in a large heavy pot over medium heat.
8
Brown the beef cubes in batches, ensuring they are well-browned on all sides; remove meat and set aside.
9
Add chopped onions and garlic to the pot; cook, stirring often, until onions are soft and translucent.
10
Stir in chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice; cook for 2 minutes to toast the spices.
11
Return the browned beef and any accumulated juices to the pot.
12
Add the chile puree, chicken broth, tomato sauce, and bourbon whiskey; stir well to combine.
13
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally, until beef is very tender.
14
Ladle the chili into individual serving bowls.
15
Top with the cooked pinto beans and serve with desired condiments.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3015.9kcal

% Daily Value *
Total Fat 159.7g246%
Saturated Fat 59.5g298%
Cholesterol 797.2mg266%
Sodium 1386.7mg58%
Total Carbohydrate 79.1g27%
Dietary Fiber 11.8g48%
Sugars 10.1g
Protein 278.3g557%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, chuck, beans, pinto, spicy, mexican, comfort food, slow cook, simmer, garlic, onion, cumin, beer, bourbon

Read it online: https://www.chefs-mate.com/recipe/rio-grande-chile/