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A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.
3 Whole New Mexican Chilis, whole
2 dried chile de arbol, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 Can (7 oz) chipotle peppers in adobo sauce, diced
2 Quart chicken stock
4 Pound Beef, Chuck
2 Tablespoon vegetable oil
salt
pepper
1 Large onion, diced
4 Clove garlic, minced
1/2 Teaspoon ground cinnamon
1 Tablespoon ground cumin
1/4 Teaspoon ground allspice
2 Teaspoon dried oregano
2 Tablespoon fish sauce
3 Tablespoon Masa
2 Tablespoon apple cider vinegar
hot sauce
kosher salt
cilantro, finely chopped
onion, chopped
scallions, chopped
cheese, grated
avocados
corn or flour tortillas
3 Whole New Mexican Chilis, whole
2 dried chile de arbol, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 Can (7 oz) chipotle peppers in adobo sauce, diced
2 Quart chicken stock
4 Pound Beef, Chuck
2 Tablespoon vegetable oil
As Needed salt
As Needed pepper
1 Large onion, diced
4 Clove garlic, minced
1/2 Teaspoon ground cinnamon
1 Tablespoon ground cumin
1/4 Teaspoon ground allspice
2 Teaspoon dried oregano
: 250 ˚F
: 15 ˚F
: 250 ˚F
2 Tablespoon fish sauce
3 Tablespoon Masa
2 Tablespoon apple cider vinegar
To Taste hot sauce
As Needed kosher salt
As Needed cilantro, finely chopped
onion, chopped
As Needed scallions, chopped
As Needed cheese, grated
As Needed avocados
As Needed corn or flour tortillas