Beef with tomatoes and chili
Description
This recipe won't take much time. Cut the beef into small pieces. Coarsely chop the onion. Press the garlic and chili through a press. Toast the dried chili in a dry skillet over medium heat until fragrant, 2 to 3 minutes per side. Remove the stem and seeds. Place the chili in a large bowl and cover with hot water. Let stand for 30 minutes. Remove the chili from the water and blend into a puree in a blender with 1/2 cup of the soaking liquid. Heat a large pot over high heat. Add 2 tablespoons of oil. Season the beef with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook the beef, adding more oil if necessary, for about 10 minutes. Transfer to a plate. Add the remaining tablespoon of oil, onion, garlic, and jalapeño chili to the pot. Cook over medium heat until the onion becomes translucent, about 5 minutes. Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the cooked beef and chili puree. Stir in tomatoes with their juice, water, and 1/2 teaspoon of salt. Bring to a boil. Reduce the heat and simmer, covered, until the meat is tender, 2 1/2 to 3 hours. Add a bit more water if needed. Season with salt, mix in vinegar, and serve immediately. Can be stored in the refrigerator for up to 3 days. Serve hot.