Hickory-Smoked Steak Ancho Mama’s Chili

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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5 lb rump roast (cut into 1.5-inch cubes)
3 Tbsp olive oil
1/2 cup Ancho-chile dry rub (recipe below)
2 large onions
2 red bell peppers
1 green bell pepper
4 poblano peppers
2 Tbsp minced garlic
1 (6-oz) can tomato paste
1 Tbsp epazote
3 Ancho chiles, ground
1/4 cup chili powder
2 Tbsp cocoa powder
1 can Guinness
1 (28-oz) canned tomatoes
1 qt. beef stock
3 (16 oz) cans black beans
Salt and pepper to taste


Combine beef with rub. Let rest 30 minutes at room temp. Toss with olive oil and sear in batches. Smoke 1 hour in stove top smoker with hickory wood chips.

In the meantime, prepare sauce: Saute onions until translucent and slightly brown (approx. 7-8 minutes). Add peppers and sauté until tender. Add garlic, tomato paste and spices (next 6 ingredients. Mix into a paste while cooking over medium heat about 2-3 minutes. Add Guinness to deglaze. Add tomatoes, stock, and smoked beef. Simmer until beef is tender. Stir in black beans and season to taste.

Ancho-Chile Dry Rub (makes ½ cup)

1 Tbs. cumin
1 Tbs. Mexican oregano
1 Tbs. cocoa powder
1 Tbs. coriander
1 Ancho chile
1 Tbs. black pepper
1 Tbs. garlic powder
2 Tbs. salt

By Heidi Hassing.