Ingredients
1 tbsp. canola oil
5 lb. boneless beef chuck, fat well trimmed and meat cut into 1/2" cubes
Kosher salt
Freshly ground black pepper
2 medium yellow onions, diced
1 head garlic, peeled and crushed
2 tbsp. tomato paste
2 tsp. dried oregano
1 tbsp. chipotle chile powder
1 tbsp. ground cumin
1 (28-oz.) can fire-roasted crushed tomatoes
2 tbsp. packed dark brown sugar
2 tbsp. red wine vinegar
Sour cream, for serving
Shredded cheddar, for serving
Thinly sliced green onions, for serving
Lime wedges, for serving
Tortilla chips, for serving
Preparation
Step 1In a large dutch oven over medium-high heat, heat oil. Season beef with salt and pepper. Working in batches, sear meat until golden brown, adjusting heat as necessary. Transfer to a plate.Step 2Lower heat to medium and cook onion and garlic until softened and deeply golden, about 5 minutes, scraping up caramelized bits with a wooden spoon. Add tomato paste to pot and cook, mixing constantly until it is darkened in color, about 2 to 3 minutes.Step 3Deglaze pot with 4 cups water and add oregano, chili powder, cumin, seared meat, and tomatoes. Bring to a boil and reduce to a simmer and cook until meat is tender and falling apart, about 2 hours, adding more water as needed. Step 4Stir in sugar and vinegar and season with salt and pepper, if needed.Step 5Serve with sour cream, cheese, green onions, limes, and chips.
