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In a blender or food processor, combine tomatillos, cilantro, anchos and jalapeño. Cover and blend or process until smooth; set aside. Add tomatoes to blender or food processor. Cover and blend or process until smooth; set aside.
Lightly season beef with salt and black pepper. Heat 1 tablespoon oil in a Dutch oven; add half of the beef and cook until nearly brown. Remove from the pot; drain off fat. Cook the remaining beef in the remaining 1 tablespoon oil until nearly brown. Stir in onions, bell peppers and garlic. Cook and stir until meat is brown and vegetables are tender; drain off fat. Return all of the beef to the pot.
Stir in tomatillo mixture, pureed tomatoes, beans, corn, chili powder and oregano. Bring to a boil; reduce heat. Simmer, covered, for about 1 hour or until beef is tender and chili is desired consistency. Serve with desired toppers.