- 1 tablespoon canola oil
- ¼ cup diced shallots
- ¼ cup diced celery
- 2 garlic cloves, chopped
- 2 pounds Certified Piedmontese sirloin roast or steak, cut in ½-inch cubes
- 2 cups beef stock
- 2 teaspoons salt
- ½ teaspoon pepper
- ¾ teaspoon cumin
- ½ tablespoon ancho chili powder
- ½ tablespoon smoked paprika
- 1 (24-ounce) can diced tomatoes
- ¼ cup Chili Paste (recipe follows)
In a soup pot over medium heat, heat the oil. Add shallots, celery, and garlic and cook until soft. Add the beef, salt, pepper, cumin, chili powder, and paprika and stir until spices cover the meat and vegetables. Cook for 15 minutes.
Add the tomatoes, Chili Paste (recipe follows), and beef stock. Cook over medium heat for about an hour. Season with salt to taste.
Chili Paste
- 2 to 3 guajillo chilies
- 1 ancho chili
- 1 arbol chili
- 1 tablespoon canola oil
- 2 cloves garlic, roughly chopped
- ¼ cup diced shallots
- ½ teaspoon kosher salt
In a bowl filled with hot water, soak the chilies for 20 minutes. Drain the water and remove the seeds from the chilies.
In a medium sauté pan over medium heat, heat the oil. Sweat the shallots and garlic until soft and nearly translucent. To a food processor, add shallots, garlic, and chilies and process until the mixture becomes a smooth paste. Add to chili or store in the refrigerator in an airtight container up to 4 days.