Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 large onion, chopped
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro and chopped onions for garnish
Instructions
- Rehydrate the dried chilies by soaking in hot water for 15 minutes, then blend with garlic and a bit of the soaking water to make a chili paste.
- Season beef chunks with salt, pepper, cumin, and paprika.
- In a large slow cooker or pot, add beef, chili paste, onions, and beef broth.
- Cook on low for 6-8 hours until beef is tender and flavorful.
- Serve hot with fresh cilantro, chopped onions, and warm tortillas.
Notes
- Adjust chili spice level by adding or reducing dried chilies.
- For a thicker stew, mash some of the cooked beef and mix back into the broth.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker, stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg