This Ancho Chile Beef is a slow-simmered masterpiece—rich, smoky, and deeply savory, with the warm, fruity heat of dried ancho chiles melding into melt-in-your-mouth beef. Inspired by Mexican carne deshebrada and Tex-Mex traditions, it’s perfect for tacos, burritos, nachos, or simply served over rice with beans.
With just 6 simple ingredients and one slow cooker, it delivers complex flavor with minimal effort—ideal for busy days when you want something authentic and satisfying.
Why You’ll Love This Recipe
- 🌶️ Deep, smoky-sweet flavor from real ancho chiles
- ⏱️ 15 minutes prep, then walk away
- 💛 One slow cooker = easy cleanup
- 💸 Costs under $10—feeds 6–8 generously
- 🌾 Naturally nut-free & gluten-free
Ingredients You’ll Need
(6-quart slow cooker)
- 3 lbs (1.4 kg) boneless beef chuck roast, trimmed and cut into 2-inch chunks
- 3–4 dried ancho chiles, stems and seeds removed
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- 1½ cups beef broth (or water)
- Salt to taste
💡 Pro Tips:
- Ancho chiles are mild (1,000–1,500 SHU)—fruity, raisin-like, not fiery.
- Toast chiles lightly in a dry skillet 30 seconds per side for deeper flavor (optional but recommended).
- Don’t skip removing seeds—they add bitterness.
Step-by-Step Instructions (Tender, Smoky, Foolproof)
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