serves
4-6
prep
30 minutes
cook
2 hours
difficulty
Mid
serves
4-6
people
preparation
30
minutes
cooking
2
hours
difficulty
Mid
level
Ingredients
- 4 tbsp (60 ml) canola oil, divided
- 1.3 kg beef chuck, trimmed of excess fat, cut into ½-inch (2.5 cm) cubes
- Salt black pepper, to taste
- 3 cloves garlic, minced
- 1 tbsp (6 g) cumin seeds, toasted and ground
- 1 tbsp (3 g) dried oregano
- 4 cups (946 ml) low sodium beef broth or water
- 1 can (475 ml) beer or lager
- ½ cup (120 ml) tequila
- 2 tbsp (10 g) cayenne pepper
- 1 tbsp (15 ml) TABASCO Original
Red Sauce
- 1 tbsp (16 g) minced chipotle in adobo
- 1 tbsp (14 g) kosher salt
- ½ cup (120 ml) water
- 2 tbsp (15 g) masa harina (golden corn flour)
- Crackers, grated Cheddar cheese, sour cream, and onions for serving
Instructions
Heat 2 tbsp (28 ml) of the oil in a 4.7 L Dutch oven over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add ⅓ of the beef and cook for 3 to 5 minutes or until evenly browned, stirring frequently. Remove the pieces from the pan as they are browned. Repeat with the next batch of beef, adding additional oil as needed, until all the beef is browned, taking care not to overcrowd the pan.
Return all the meat to the pan. Add the garlic, cumin, and oregano; cook for 2 minutes, continuing to stir. Add the broth, beer, tequila, cayenne pepper, TABASCO Sauce, chipotle, and kosher salt and bring to a boil.
Lower the heat to a simmer and cook for 1 to 1½ hours, stirring occasionally to keep the mixture from burning, until the meat is tender. Add more water if needed.
When the meat is tender, mix together the 1/2 cup (120 ml) of water and masa harina in a bowl; stir into the chilli. Simmer for 30 more minutes until the meat is melting into the sauce. Serve with crackers, grated Cheddar cheese, sour cream, and onions on the side.
Storage tip: Refrigerate, covered, for up to 3 days or freeze for up to 1 month.
Recipe from by Andy Husbands and Chris Hart. Photography by Ken Goodman. RRP $29.99 (Murdoch Books)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
