dinner · gluten-free · dairy-free
Tex-Mex chili with beans
A deep, meaty chili built on toasted guajillo, ancho and morita chiles blended into a paste, with cubed beef and pinto beans.
- Time
- 150min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Toast and soak the chiles; blend with some soaking water, half the onion, the garlic and spices.
-
2
Brown the beef in batches. Cook the remaining onion, add the tomato paste and chile paste and fry 3 minutes.
-
3
Add the stock and beef and simmer gently 1.5-2 hours.
-
4
Add the beans and masa, simmer 15 minutes and season.
