RED CHILI BEEF STEW RECIPES

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
• Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.
• Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.
• Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.
• Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.
• Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.

Steps:

• In a dry skillet heated on high, toast the New Mexican chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place the chiles in a blender along with 1 cup of clean water and puree until smooth.
• Meanwhile, in a large heavy pot, such as a Dutch oven, fry up the bacon on medium heat until crisp and the fat has rendered, about 10 minutes, turning once. When it’s done, remove the bacon from the pan and drain on a paper-towel lined plate, leaving the bacon grease in the pot.
• Sprinkle the beef with the salt and pepper and then add to the pot, cooking on each side on medium heat until lightly browned. Transfer browned beef into a mixing bowl. (You may have to do this in batches.)
• Leaving on the heat on add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Pour in the tomatoes, beer, broth, and chile puree, then stir in the cumin, oregano, allspice, cloves, and bay leaf. Add the beef and any accumulated juices and then crumble in the cooked bacon.
• Turn the heat up to high. Bring to a boil and then turn the heat down to low. Stirring occasionally, simmer the stew for 2 to 2 1/2 hours or until the beef is fork tender. Taste and adjust seasonings. Add the potatoes and cook for 45 minutes more or until the potatoes are tender. Stir in the lime juice and add salt to taste.
• Serve warm with cilantro, cheese, and tortillas.