Categories: Mexican
Ingredients
- 1 lb. beef chuck, cut into 1/2-in pieces
- 2 tbsp canola oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 Serrano chiles, 1 chopped and 1 sliced
- 3 garlic cloves, chopped
- 1 tbsp tomato paste
- 4 tsp chili powder
- 3/4 tsp ground coriander
- 1 cup stout beer
- 3 cups chicken stock
- 15 oz. can pinto beans, rinsed
- 4 tsp masa harina
- 8 small bags Fritos
- Toppings: Shredded Monterey Jack, sour cream and lime wedges
Directions
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Season the meat with salt and pepper. In a large pot, heat the oil over medium. Add the meat and cook, stirring often, until browned, about 8 minutes. Transfer to a bowl.
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Set 1/2 cup of the onion aside for garnish. Add the remaining onion and bell pepper to the pot; season. Cook, stirring often, until softened, about 5 minutes. Add the chopped chile, garlic, tomato paste and spices. Stir constantly, until fragrant, about 1 minute. Return the meat to the pot; add the beer. Cook, stirring and scraping the browned bits from the bottom of the pot, until the liquid is almost evaporated, about 5 minutes. Add the stock; bring to a boil. Reduce the heat; simmer, stirring often, until the meat is tender, 20-25 minutes.
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Add the beans; cook, stirring often, until the flavors meld, about 15 minutes. Stir in the masa harina; cook until thick, about 2 minutes. Spoon the chili into the Fritos bags. Add the toppings and the sliced chile.