Citric Acid Free Paleo Texas Chili

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

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Ingredients

6 servings

3 lb beef chuck roast, cut into 1-inch cubes
3 dried ancho chiles, stems and seeds removed
Kroger Mercado Dried Ancho Chile Peppers Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
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2 dried guajillo chiles, stems and seeds removed
1 dried chipotle chile, stem and seeds removed
2 cups beef broth
2 tbsp avocado oil, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
½ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

sliced avocado (optional)
fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Tear the ancho, guajillo, and chipotle chiles into rough pieces and place them in a dry Dutch oven over medium heat. Toast, pressing them flat with a spatula, for about 1 minute per side until fragrant and slightly darkened — watch closely so they don't scorch. Transfer to a blender.
2
Pour the beef broth into the blender with the toasted chiles. Let them soak for 10 minutes to soften, then blend on high until completely smooth, about 1 minute. Set the chile purée aside.

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