Spicy Beef Chili

This recipe makes a very hot chili.  If you prefer something milder, then lessen the amount of the two chili powders and eliminate completely the canned roasted chipotle green peppers.

Ingredients:

2 pounds beef round, cut into 1-inch chunk

Kosher salt and pepper

6 Tablespoons Extra virgin olive oil

2 medium red onions, chopped

3 stalks celery, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

3 cloves garlic, finely chopped

1 Tablespoon chipotle chili powder

2 Tablespoons ancho chili powder

1 Tablespoon fresh oregano or (1 teaspoon dried oregano)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 Tablespoons fine corn meal

2 Tablespoons tomato paste

2 Tablespoons unsweetened cocoa powder

2 teaspoons brown sugar

1 Tablespoon roasted chipotle green chiles (TJ has them in a can!)

1 can (28 ounces) crushed tomatoes

2 bay leaves

1 12-ounce bottle lager beer

5-6 cups water 

2 (15.5 ounce) cans kidney beans, rinsed and drained.

Fresh salsa, homemade or store-bought

Lime wedges

Avocado slices

Grated cheddar cheese

Sliced green onions

Cooking instructions:

1.    Season beef chunks with salt and pepper.

2.    Add 2 Tablespoons olive oil to a large Dutch oven.

3.    Over a medium-high heat, sear the meat in several batches until well browned, around 4 minutes. Add more olive oil, as needed. Using a slotted spoon transfer each seared batch to a large bowl.

4.    Add ½ cup water to the Dutch oven and scrap the bottom with a wooden spoon to release all the flavorful bits.  Pour this liquid over the seared meat.  

5.    Add 2 Tablespoons olive oil to the pot and reduce the heat. Add the onions and celery and sauté 6-8 minutes until onions are soft.

6.    Add garlic, red and green peppers and sauté for another 2 minutes.

7.    In a separate small bowl, mix together the chili powders, oregano, cumin, coriander, and cornmeal.

8.    Add ½ cup warm water and make into a paste.

9.    Add paste to the sautéed vegetables and mix thoroughly.  Allow to cook 2 minutes.

10. Add tomato paste, cocoa powder, brown sugar, and green chiles to the pot. Mix thoroughly.

11. Add crushed tomatoes, bay leaves, beer and 4 cups water. (You can add additional water if chili gets too thick.)

12. Add seared beef to the pot and bring to a boil. Reduce the heat. Leaving the lid slightly ajar, simmer, stirring occasionally over a low flame until meat is tender, 2 ½-3 hours.

13. Add drained beans and cook for 5 minutes.

14. Serve in warm soup bowls along with condiments of your choice such as fresh salsa, lime wedges, avocado slices, grated cheese or sliced green onions.

Serves: 6-8

Wine recommendations: Malbec, Shiraz, Tempranillo, or Cabernet Sauvignon.  Or a good quality Mexican beer.