Spicy Ancho Chili with Tomatillos
INGREDIENTS
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2 11 ounce cans tomatillos, rinsed and drained
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3/4 cup lightly packed fresh cilantro leaves
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3 dried ancho chile peppers, stemmed and seeded*
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1 fresh jalapeno chile pepper, seeded*
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2 14 1/2 ounce cans whole or diced fire-roasted tomatoes, undrained
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1 1/2 pounds boneless beef chuck roast
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Salt
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Ground black pepper
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2 tablespoons olive oil
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2 cups chopped onions (2 large)
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1 cup chopped green sweet peppers (2 small)
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4 cloves garlic, minced
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2 15 ounce cans kidney beans and/or black beans, rinsed and drained
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1 cup frozen whole kernel corn, thawed
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2 tablespoons chili powder
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1 teaspoon dried oregano, crushed
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Desired toppings, such as sliced avocado, sour cream, and/or shredded cheddar cheese
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