Mexican Chili with Potatoes
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Mexican Chili with Potatoes


  • 5 guajillo chilies dried and roasted
  • 3 tbsp olive oil
  • All purpose rub
  • lbs beef chuck cut into 1/2 inch cubes
  • 1 white onion roughly chopped, divided
  • 2 large tomatoes roughly chopped, divided
  • 2 tablespoons crushed garlic divided
  • 3 large Yukon gold or white potatoes peeled and cut into 1/2 inch cubes
  • 2 tbsp 30 ml fresh oregano, chopped
  • 3 cups liquid mix of beef stock and water
  • salt and pepper


  • Rehydrate the chilies, cover chilies with hot water and soak for 20 minutes.
  • Heat olive oil in cast iron pan or dutch oven over medium-high heat.
  • Add half of the tomatoes, onion, and garlic, the chilies (remove from soaking liquid) and saute until they begin to soften. Add a splash of the chili water and let cook down for about 5 minutes.
  • Remove from the pan and put in a food processor or blender.
  • Give the beef cubes a bit of a dusting with the all purpose rub.
  • Add a splash of oil to the pan and put the beef cubes in to sear, stirring occasionally, for 5-6 minutes, until all sides are browned.
  • Stir in the other (uncooked) half of the onions, tomatoes and garlic. Give a light dash of salt and pepper.
  • Continue cooking for 4-5 minutes, stirring occasionally.
  • Give the ingredients in the food processor or blender a whiz until a smooth paste forms. Add a few tablespoons of the reserved soaking liquid if too thick.
  • Stir in the remaining reserved soaking liquid, potatoes, oregano, and 3 cups of stock and water and bring to a simmer. Salt and pepper again, lightly.
  • Transfer the chili mixture to the simmering chili and mix well.
  • Continue simmering chili for 1 hour, stirring every 20 minutes, until potatoes and meat are tender.
  • Season with salt and pepper at the 40 minute mark, if needed.