- 8
Ingredients
- vegetable oil
- 4 pounds cubed boneless beef chuck
- 2 onions, chopped
- 1 head of garlic, peeled & chopped
- 1/4-1/2 cup dried ancho chiles {adjust to your heat preference}
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 {12 ounce} bottle of dark beer
- 1 {28 ounce} can fire-roasted diced tomatoes, with juice
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa harina
- optional garnishes: diced red onion, chopped fresh cilantro, shredded jack cheese & sour cream
Preparation
Step 1
Heat 1 tablespoon of oil in a large, heavy pot over medium high heat. Add a third of the beef {depending on the size of your pot}, sprinkle it with some kosher salt & cook until browned on all sides. Work in batches, until all the beef is browned. Transfer to a plate & set aside.
In the same pot, add another tablespoon of oil & stir in the onions. Saute for 8-10 minutes, or until softened. Add the garlic & cook for 3 minutes. Stir in the ground ancho chiles, cumin, allspice, cinnamon & cloves. Cook, stirring constantly, for 1 minute. Add the beer & stir for 1 minute, scraping up any bits stuck to the bottom of the pot. Return the beef, along with any accumulated juices, to the pot. Add the diced tomatoes, oregano & salt. Stir to combine & bring the mixture to a boil. Reduce the heat to a simmer, partially cover the pot & cook for 1 1/2-2 hours, or until the beef is tender.
Remove the pot from the heat & let it sit at room temperature for one hour. Transfer the pot to the refrigerator, cover & chill overnight.
The next day, skim the fat from the chili. Bring back to a boil, adding in some water if it has thickened too much. Stir in the tomato paste & masa harina. Simmer, uncovered, for about a half hour, or until heated through & the beef is very tender.
Serve garnished with your favorite chili toppings.