Ingredients
Chili
- 3 ounces dried ancho chiles
- 1 ounce dried cascabel chiles
- 1 Tbsp cocoa powder
- 3 Tbsp cornmeal
- 1 Tbsp toasted & freshly ground cumin
- 1 Tbsp dried oregano
- 32 ounces chicken stock, divided
- 2 Tbsp vegetable oil
- 3 pounds chuck steak, trimmed and diced into very small cubes
- 1 large Spanish onion, chopped
- 2 jalapeños, seeded and chopped
- 1 habanero pepper (optional), seeded and chopped
- 4 large cloves garlic, crushed
- 12 ounces Mexican lager
- 6 roma tomatoes, cored and chopped
- 2 Tbsp brown sugar
- 12-ounce can red kidney beans, rinsed and drained
- Salt & pepper to taste
- Shredded white cheddar (optional)
Directions
Chili
- Cut open dried chiles and remove seeds. Cut into 1/2-inch pieces, and in a dry pan over medium-high heat, toast until fragrant and barely smoking.
- Place in a food processor and process until reduced to a fine powder, about 3 minutes. Add cocoa powder, cornmeal, cumin, and oregano, and pulse to combine. Add 3/4 cup of chicken stock, and blend until a paste forms. Set aside.
- Place vegetable oil in a large stock pot over medium-high heat until shimmering.
- Add beef in batches and brown on all sides.
- Once at least half the beef is browned, add onion, jalapeños, habanero, and garlic to the pot and sweat briefly before deglazing with the Mexican beer.
- Add tomatoes, brown sugar, kidney beans, beef, spice paste, and the rest of your chicken stock - stir until combined, and bring to a bare simmer.
- Simmer for 2-3 hours, or until beef is tender and chili has thickened.
- Season with salt and pepper and top with cheese and other desired garnishes.