Spicy Ancho Chili with Tomatillos

Spicy Ancho Chili with Tomatillos Enlarge Image
1 users rated this recipe an average rating of 2.0
Makes:
6 servings
Prep:
45 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Spicy Ancho Chili with Tomatillos

Ingredients
2
11 ounce cans tomatillos, rinsed and drained
3/4
cup lightly packed fresh cilantro leaves
3
dried ancho chile peppers, stemmed and seeded*
1
fresh jalapeno chile pepper, seeded*
2
14 1/2 ounce cans whole or diced fire-roasted tomatoes, undrained
1 1/2
pounds boneless beef chuck roast
 
Salt
 
Ground black pepper
2
tablespoons olive oil
2
cups chopped onions (2 large)
1
cup chopped green sweet peppers (2 small)
4
2
15 ounce cans kidney beans and/or black beans, rinsed and drained
1
cup frozen whole kernel corn, thawed
2
tablespoons chili powder
1
teaspoon dried oregano, crushed
 
Desired toppings, such as sliced avocado, sour cream, and/or shredded cheddar cheese

Directions

  1. In a blender or food processor combine tomatillos, cilantro, ancho peppers, and jalapeno pepper. Cover and blend or process until smooth. Transfer tomatillo mixture to a 5- to 6-quart slow cooker. Pour tomatoes into blender or food processor. Cover and blend or process until smooth. Add pureed tomatoes to mixture in cooker; set aside.
  2. Trim fat from meat. Cut meat into 1/2-inch pieces. Lightly sprinkle meat with salt and black pepper. In a Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook until brown. Add meat to mixture in cooker. Repeat with the remaining 1 tablespoon oil and the remaining meat, adding onions, sweet peppers, and garlic for the last 3 minutes of cooking. Add beans, corn, chili powder, and oregano to cooker, stirring to combine.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Ladle chili into bowls. Serve with desired toppings.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Spicy Ancho Chili with Tomatillos)
    Per serving:
  • 651 kcal cal.,
  • 30 g fat
  • (10 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 93 mg chol.,
  • 919 mg sodium,
  • 54 g carb.,
  • 15 g fiber,
  • 11 g sugar,
  • 49 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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