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Beef and Ancho Chili Stew Recipe

Beef and Ancho Chili Stew Recipe

8 servings



3 cups boiling water

4-6 ancho chilies, stems, seeds, and veins discarded

4 medium tomatoes, cut into wedges

2 pounds beef eye of round, fat trimmed, cubed

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon each: minced jalapeno chili, dried oregano leaves, crushed cumin seeds

2 tablespoons flour

Salt and pepper, to taste


Pour boiling water over chilies in bowl, let stand until softened, about 10 minutes. Process chilies and water and tomatoes in blender of food processor until smooth.


Saute beef in lightly greased Dutch oven until browned, about 5 minutes. Add onion, garlic, jalapeno chili, and herbs, cook until onion is tender, about 5 minutes. Stir in flour, cook over medium heat 1 minute. Add ancho chili mixture, heat to boiling. Reduce heat and simmer, covered, until beef is tender, 45 to 60 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 159

% of calories from fat: 23

Fat (gm): 4

Saturated fat (gm): 1.3

Cholesterol (gm): 54.7

Sodium (mg): 56

Protein (gm): 22.1

Carbohydrate (gm): 8.3

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