This chili recipe is adapted from traditional birria, popular in the state of Jalisco and the city of Guadalajara. Birria is usually made with goat meat, but I used ground beef in this one. This chili won first prize in a chili cook-off at Bells High School in Bells, Texas, where I taught Spanish for ten years.
- (REMOVE seeds and stems from the chiles and chop them coarsely.)
- SAUTÉ 1 GARLIC CLOVE, 1/4 MEDIUM SLICED ONION, 50 g (1.76 oz) PASILLA* CHILE, 25 g (0.88 oz) ANCHO* CHILE in 1 1/2 T OIL
- ADD 1 c WATER, 2 cubes MAGGI TOMATO BOUILLION, and 1 1/2 t CUMIN
- BRING mixture to a boil, then cool and process in blender
- STRAIN and return the strained mixture to heat
- ADD 1/4 c WATER and 1 cube MAGGI TOMATO BOUILLION
- STIR IN 3 1/2 lbs GROUND BEEF
- COOK over medium heat until the meat is done
- SERVE with LIME JUICE, OREGANO, and CHOPPED ONION on top.
*Chiles have different names, depending on whether they are fresh or dried. On the left, the fresh version. On the right, what it’s called after it’s dried. If you are cooking outside of Mexico, this guide will help if the names are different. You can see what they look like.