Eosinophilic Esophagitis Friendly Paleo Texas Chili
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 1-inch cubes
- 3 dried ancho chiles, stems and seeds removed
- 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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