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Spicy Ancho Chili With Tomatillos

Ingredients

• 2 11-ounce cans tomatillos, rinsed and drained
• 3/4 cup lightly packed cilantro leaves
• 3 dried ancho peppers, stemmed and seeded
• 1 jalapeno pepper, seeded
• 2 14.5-ounce cans whole or diced fire-roasted tomatoes, undrained
• 1 1/2 pounds boneless beef chuck roast, fat trimmed
• Salt
• Ground black pepper
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped green sweet pepper (2 small)
• 4 cloves garlic, minced
• 2 15-ounce cans kidney beans and/or black beans, rinsed and drained
• 1 cup frozen whole-kernel corn, thawed
• 2 tablespoons chili powder
• 1 teaspoon dried oregano, crushed

Directions

1. Combine tomatillos, cilantro, ancho peppers, and jalapeno pepper in blender and blend until smooth.
2. Remove mixture from blender.
3. Add undrained tomatoes to blender or food processor and blend until smooth.
4. Cut meat into 1/2-inch pieces.
5. Lightly sprinkle meat with salt and black pepper.
6. In a Dutch oven cook half of the meat in 1 tablespoon of the hot oil over medium-high heat until brown.
7. Remove from Dutch oven.
8. Drain fat.
9. Cook remaining meat in remaining 1 tablespoon hot oil until nearly brown.
10. Stir in onions, sweet peppers, and garlic.
11. Cook and stir until meat is brown and vegetables are tender.
12. Drain fat.
13. Return all meat to Dutch oven.
14. Stir in tomatillo mixture, pureed tomatoes and all remaining ingredients.
15. Simmer, covered, 1 hour.

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