Description
Delicious beef taco chili, with thick chunks of stew meat and mexican chorizo along with a deep smoky chile sauce. This dish is perfect for winter time or a football gathering. It’s sure to be a hit.
Ingredients
Scale
- 2 ancho chiles
- 2 pasilla chiles
- 2 guajillo chiles
- 2 chipotles from adobo
- 2 pounds of beef stew meat
- 12 ounces of mexican pork chorizo
- 4 cloves of garlic
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 2 tablespoons of taco seasoning
- 1 cup of beef broth
- 1/4 teaspoon of salt
- 3 cans of pinto beans in chili sauce
- 1 can of fire roasted diced tomatoes
- 1 white onion diced
- 2 cups of chopped butternut squash (1 inch thick)
Instructions
- Take dried peppers and cut off stems and empty all seeds.
- Place dried peppers in a bowl and fully cover with hot water for 30 minutes.
- Take re-hydrated peppers and place in food processor.
- Add water to the food processor from the bowl that the peppers sat in, 1/2 cup at a time until a thick paste has formed.
- Once desired consistency has been reached, add all seasonings, garlic, and chipotle peppers.
- Mix again until well blended, set aside.
- Sear meat over medium high heat -roughly 30 seconds on each side, place in slow cooker.
- Turn slow cooker to high.
- Take your seasoned sauce from the food processor and pour over the meat.
- Add beans, tomatoes, onion and butternut squash to slow cooker and cover.
- Cook for 4 hours.
Notes
If you want a spicier chili, add 1 jalapeno with seeds minced to the chili.
To soften the butternut squash score the sides of the squash and place in a microwave for 4 to 5 minutes until tender, this will make it easier to cut and remove the tough outer skin.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: dinner
- Method: slow cooker
- Cuisine: mexican
Keywords: chili