From the Better Homes and Gardens 2011 Holiday recipes magazine....
In a blender combine the tomatillos, the cilantro, ancho chilies, and jalapeno pepper. Cover and process until smooth. Add tomatoes to processor, cover and blend until smooth.
Season the beef cubes with salt and black pepper. In a large Dutch oven cook half of the beef in 1 T. oil until browned. Remove and repeat with remaining half of beef. Stir in the onions, sweet peppers, and garlic. Cook and stir until the meat is brown and vegetables are tender. Drain off the fat.
Stir in the tomatillo mixture, beans, corn, chili powder and oregano. Bring to boiling; reduce heat and simmer, uncovered for about an hour or until the beef is tender and chili is thick. If desired, serve with sliced green onions, grated cheddar cheese, cilantro or sliced avocado. Makes 6-8 servings.
2 11 oz. cans tomatillos, rinsed and drained
3/4 cup lightly packed cilantro leaves
3 dried ancho chiles, stems and seeds removed
1 small jalpeno pepper, seeded
2 14.5 oz. cans fire-roasted diced tomatoes, undrained
1 1/2 pounds beef chuck, cut into 1-inch pieces
Salt and pepper to taste
2 T. olive oil
2 cups chopped onions
1 cup chopped sweet green peppers
4 cloves garlic, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1 tsp. oregano
2 T. chili powder