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Northern Nebraska | 2 pounds shoulder clod, cut into 1-inch cubes
6 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies, stems and seeds removed, torn into pieces
4 cups beef stock divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
1 large tomato peeled and crushed
Toast the peppers, then soak in half the stock overnight in the fridge. Add all the spices and puree peppers and tomato in blender with remaining stock.
Sear off the beef in Dutch oven and braise in chili liquid until tender.
For even less carbs the Lone tomato could be excluded. | |
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Low carb chili recipes?
