Cooking Directions

• Heat the ancho and New Mexico chile peppers in a 4-quart saucepan over high heat for 2 minutes, stirring occasionally.  Remove the chile peppers to a work surface and remove and discard the stems and seeds.  Place the ancho and New Mexico chiles into a blender.  Add the chipotle chile pepper and half the stock.  Cover and blend until the mixture is smooth.
• Season the beef as desired.  Heat 1 tablespoon oil in the saucepan over medium-high heat.  Add the beef in 2 batches and cook until well browned, stirring occasionally.  Pour off any fat.  Remove the beef from the saucepan, cover and keep warm.  
• Heat the remaining oil in the saucepan over medium-high heat.  Add the onion and cook for 3 minutes or until softened, stirring occasionally.  Stir in the garlic, cumin, cinnamon, oregano, allspice, tomato paste, blended chile mixture and the remaining stock.
• Return the beef to the saucepan and heat over medium-high heat to a boil.  Reduce the heat to medium-low.  Partially cover the saucepan and cook for 1 1/2 hours or until the beef is fork-tender, stirring occasionally.  Season to taste.

Ingredients

• 3 dried ancho chile pepper
• 2 dried New Mexico chile pepper
• 1 drained canned chipotle pepper in adobo sauce
• 4 cups Swanson® Beef Stock
• 3 pounds boneless beef chuck roast, cut into 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 0.5 teaspoon cinnamon
• 1 teaspoon dried oregano leaves, crushed
• 0.5 teaspoon ground allspice
• 2 tablespoons tomato paste