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spicy chili with brussels sprouts

Chili Colorado with Roasted Brussels Sprouts

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 5 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Baking sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Blender

Ingredients
  

  • 2 pound beef chuck cubed
  • 2 tablespoon vegetable oil
  • 4 dried ancho chiles seeded and stemmed
  • 2 dried guajillo chiles seeded and stemmed
  • 4 cup water
  • 1 large onion chopped
  • 4 clove garlic minced
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • 1 tablespoon apple cider vinegar
  • salt to taste
  • black pepper to taste
  • 1 pound Brussels sprouts halved
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large pot, heat the vegetable oil over medium-high heat.
  • Brown the beef cubes on all sides and remove them from the pot.
  • In the same pot, add ancho and guajillo chiles and toast for about 2 minutes.
  • Add water to the pot with the chiles and bring to a boil, then reduce to a simmer for 10 minutes.
  • Transfer the chiles and liquid to a blender and blend until smooth.
  • Return the beef and blended chile sauce to the pot.
  • Add chopped onion, minced garlic, cumin, oregano, vinegar, salt, and pepper to the pot.
  • Simmer the mixture on low heat for 1 hour or until the beef is tender.
  • Meanwhile, toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
  • Spread Brussels sprouts on a baking sheet and roast in the oven for 25-30 minutes until crispy.
  • Let the chili rest for 10 minutes before serving alongside the roasted Brussels sprouts.

Notes

For a richer flavor, allow the chili to cook longer on low heat if time permits, as this will further tenderize the beef and deepen the flavors. Adjust seasoning as needed based on personal taste, and consider adding a splash of lime juice before serving for a refreshing zing.
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