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15Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 poblano peppers (roasted, chopped)
- 1 lb. Hatch chili peppers (roasted, chopped)
- 1/2 cup all purpose flour
- 2 lb. beef chuck (cut into 1-inch cubes)
- 3 Tbsp. vegetable oil
- 1 yellow onion (large, coarsely chopped)
- 5 garlic cloves (minced)
- 2 seeds (jalapeño peppers, removed and chopped)
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. Mexican oregano (dried)
- 2 Tbsp. tomato paste
- 1 cup beer
- 2 cups veal stock
- chopped cilantro (for garnish, optional)
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Reviews(1)
Wesley Bratton 3 years ago
I was looking forward and excited about trying this chili. Unfortunately, I have to say I'm disappointed. I found it lacking depth. The amount of cumin and coriander without any other seasoning wasn't enough. I don't know if salt was intentionally omitted but it needs some. I'm not going to say add this and that, straying from the recipe because I believe that is not what reviews are meant to be.