- 5-6 pounds boneless beef chuck (cubed)
- 5 tablespoons olive oil
- 6 cloves of garlic, minced
- 2 large yellow onions, chopped
- 3 cups beef stock
- 1 can Rotel tomatoes
- 12 ounces beer
- ½ cup New Mexico chile powder
- 2-3 tablespoons paprika (I use smoked paprika)
- 6 tablespoons cumin
- 1 tablespoon oregano
- 1.5 tablespoons flour
- 3 tablespoons cider vinegar
- Salt to taste
Heat the olive oil in a large stockpot. Sauté the beef cubes. Add the onion and garlic to the beef and sauté for about 3 minutes until the onion is translucent.
Add 2 cups of the hot beef stock, Rotel tomatoes and beer to the stockpot and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
Meanwhile, place the chile powder, paprika, cumin and oregano in a skillet. Add the remaining 1 cup of hot beef stock. Simmer for about 15 minutes, stirring often. Add to the stockpot and simmer, covered, over low heat for about 1.5 hours.
During the last 20 minutes of cooking time, remove ½ cup of the liquid from the stockpot and combine with the flour and vinegar. Stir the mixture back into the stockpot and continue cooking.
Taste for salt (I usually add around a tablespoon, but that’s your call)
Remove the chile from the heat and allow to stand several hours at room temperature to allow flavors to settle.
When ready to serve, offer garnishes: shredded longhorn cheese, avocado, chopped onion, etc. Good with tortillas (especially homemade) and cornbread.
