Braised Beef, Bean, and Guajillo Chile Stew
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients
1 recipe Guajillo Chili Powder (below)
2 Tbsp. vegetable oil
1 lb. stew beef, such as chuck, cut into 1-inch cubes
Kosher salt and freshly ground pepper
2 medium onions, chopped
4 cloves garlic, smashed
3 Tbsp. tomato paste
1 cup strong brewed coffee
1 (12-oz.) can pale ale
1 Tbsp. fine cornmeal
1 Tbsp. molasses
1 ½ lbs. dried kidney beans, soaked in water overnight
Guajillo Chili Powder
2 allspice berries
1 ½ tsp. coriander seeds
2 tsp. cumin seeds
3 dried guajillo chiles
Instructions
- Prepare chili powder as directed below.
- Heat oil in a Dutch oven over medium-high heat. Season beef with salt and pepper; cook, turning occasionally, 6 to 8 minutes or until browned. Transfer to a plate, reserving drippings in pan.
- Add onion and garlic to hot pan; cook, stirring often, 10 to 12 minutes or until soft. Add tomato paste and chili powder; cook, stirring, 1 minute or until fragrant. Stir in remaining ingredients, reserved beef and 4 cups water. Season generously with salt; bring to a boil.
- Cover and transfer pot to preheated 325° oven; bake 2 ½ to 3 hours or until beef shreds when pierced with a fork. Serve with cornbread, if desired.
- For the chili powder: In a small skillet, toast the allspice berries, coriander seeds, cumin seeds, and guajillo chiles (chopped, stem end removed) over medium heat about 3 minutes or until fragrant. Transfer to a spice grinder or mortar and pestle; blend until finely ground. Store in an airtight container up to 6 months.