Beef and Green Chile Chili

Beef and Green Chile Chili
Photo by Scott Phillips

Ingredients

  • 2 dried guajillo chiles
  • 2 medium yellow onions, finely chopped
  • 2 6-inch fresh corn tortillas, quartered
  • 2-½ tsp. dried oregano
  • 1 Tbs. granulated sugar
  • 1-½ Tbs. ground cumin
  • 5 cups lower-salt chicken broth, heated
  • + 12 more ingredients
    • 1 Tbs. freshly ground black pepper
    • 8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
    • 2 small cloves garlic, minced
    • 2 to 3 medium jalapeños, finely chopped
    • 3 Tbs. all-purpose flour
    • ½ cup vegetable oil
    • 1-½ lb. 85%- to 90%-lean ground beef
    • 3/8 tsp. ground nutmeg
    • 1 tsp. kosher salt
    • 1 large green bell pepper, halved, cored, and coarsely chopped
    • 1-½ tsp. dried thyme
    • Kosher salt

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set ...

View full recipe at Fine Cooking

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