Categories: Chili
Ingredients
- 2 tbsp olive oil
- 6 lbs beef chuck, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 2 medium onions, chopped
- 2 green bell peppers, seeds and ribs discarded, and chopped
- 2 jalapenos, seeds and ribs discarded, finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 14-oz can diced tomatoes
- 1 14 oz can reduced-sodium beef broth
- 1 12-oz bottle lager beer, or 1.5 cups additional beef broth
- 1/4 cup yellow cornmeal
- 1 oz unsweetened chocolate, finely chopped
- Sour cream, shredded sharp cheddar cheese, and chopped scallions
Directions
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Heat the oil in a very large Dutch oven over high heat.
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Season the beef with salt and pepper.
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Add the beef to the pot in batches without crowding.
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Cook, stirring occasionally, until browned, about 5 minutes.
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Using a slotted spoon, transfer the beef to a platter.
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Add the onions, bell peppers, and jalapenos to the pot and cook, stirring often, until the vegetables soften, about 5 minutes.
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Add the garlic and cook until fragrant.
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Sprinkle with the chili powder and cumin, and stir well.
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Return the beef and any juices to the pot.
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Stir in the tomatoes and their juice, beef broth and beer, and bring to a boil.
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Reduce the heat to medium-low and cover the pot.
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Simmer until the meat is tender, about 2 hours.
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Remove chili from the heat and let stand 5 minutes.
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Skim off any fat that rises to the surface. Transfer 1 cup of the cooking liquid to a small bowl.
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Add the cornmeal and whisk to make a thin paste.
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Stir the cornmeal into the pot along with the chocolate.
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Cook just until the sauce thickens slightly, about 5 minutes.
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Serve hot with sour cream, cheddar and scallions on side.