Beef Chili with Nopales
Beef Chili with Nopales
Prep Time: 3.5 hours (make chili one day ahead of serving)
Servings: Enough for 12 adults and 6 toddlers, possibly still leaving you with left-overs!
2 dried pasilla chiles
2 dried ancho chiles
48 ounces organic chicken broth
4-5 tablespoons of olive oil
2 pounds beef tenderloin, cut into ½ inch pieces
Omnivore Salt & freshly ground pepper to taste
2 large white onions, finely chopped
8 garlic cloves, finely chopped
3 nopales, prepared (See note)
3 cups of black beans (soaked overnight)
3 cups of kidney beans (soaked overnight)
1 22-ounce can of chopped tomatoes
1 butternut squash cut into 1-in pieces
4 tablespoons of fresh lime juice
1 tablespoon+ 1 teaspoon of cumin
2 teaspoons dried oregano
1 22-ounce bottle of stout
Optional toppings: sour cream, Monterey cheese, avocado, chopped red onion,raw pumpkin seeds, corn bread…the possibilities are endless!
Using a dry skillet over medium heat, toast the chiles by pressing them down into the pan and turning them occasionally until they begin to soften, less than 5 minutes. Transfer to a bowl, cover with 4 cups of boiled water, and set aside for 30 minutes. Drain, remove the seeds and stems, then purée with the chicken broth in a blender until smooth.
While the chiles are soaking, heat 2 tablespoons of olive oil in a 6 quart Dutch oven, or a large heavy pot over medium-high heat. Add the chopped beef tenderloin, season with salt and pepper, stir occasionally and cook until browned all over, then remove and set aside.
Add another 2 tablespoons of olive oil to the pot, along with the onion and garlic. Season with salt and pepper, and stir. Cook until the onions and garlic have softened, then add the oregano and cumin, and stir for one minute before returning the beef to the pot.
If you are over 21 years of age, open the beer, take a couple of swigs, and then pour the bottle of stout into the pot. Bring to a boil, reduce the head, and allow it to simmer, stirring occasionally until the contents have been reduced (about 5 min).
Pour in the chile purée, season with salt and pepper, and bring to a boil before reducing the heat and allowing it to simmer until the liquid has begun to thicken, 20 minutes. Then add the squash, beans & tomatoes, and cook for another 15 minutes.
For the finale, take those prepared nopales (see note below), pour them into the chili, add the lime juice, stir, and continue to cook for another 10-15 minutes before allowing the chili to cool so you can store it overnight in the refrigerator.
Next day, reheat the chili, top with your choice of toppings, and enjoy!
Ingredient Note: I purchase my nopales at our local Mexican market, and luckily they sell them with the spines already removed. However, if you bought nopales without the spines removed, just take a sharp knife and gently scrape them off, trying to not cut into the flesh too much. Then rinse the nopales in cold water and cut them into 1-inch pieces. Place the nopales in a medium saucepan full of lightly salted boiling water until tender (15 minutes.) Drain the nopales and rinse them under cold, running water before placing them to the side to be used in the chili.
- 2 dried pasilla chiles
- 2 dried ancho chiles
- 48 ounces organic chicken broth
- 4-5 tablespoons of olive oil
- 2 pounds beef tenderloin, cut into ½ inch pieces
- Omnivore Salt
- freshly ground pepper
- 2 large white onions, finely chopped
- 8 garlic cloves, finely chopped
- 3 nopales, prepared (See note)
- 3 cups of black beans (soaked overnight)
- 3 cups of kidney beans (soaked overnight)
- 1 22-ounce can of chopped tomatoes
- 1 butternut squash, cut into 1-inch pieces
- 4 tablespoons of fresh lime juice
- 1 tablespoon + 1 teaspoon of cumin
- 2 teaspoons dried oregano
- 1 22-ounce bottle of stout