Ingredients:
3 pounds blade steak trimmed of fat and cut into 1/2 inch cubes
1 can pinto beans
1 can kidney beans
1/2 cup commercial chili powder
1 teaspoon cayenne pepper
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons cumin (toasted and ground)
2 teaspoons cocoa powder
2-1/2 cups chicken stock
2 medium onions
1 small jalapeno pepper, stems and seeds removed and chopped
3 serrano chile pepper, stems and seeds removed and chopped
3 tablespoons vegetable oil
4 cloves garlic minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons molasses
1 bottle of beer
Salt and pepper
Combine chili powder, cornmeal, cumin, cayenne pepper, oregano, cocoa, and 1/2 teaspoon salt in a food processor and mix. With processor running, very slowly add 1/2 cup of stock until smooth paste forms, about 45 seconds. Transfer paste to a small bowl. Place onions in the processor and roughly chop. Add jalapeno and serrano peppers and pulse until consistency of chunky salsa, about four 1 second pulses.
Preheat oven to 300 degrees.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion mixture and cook until softened, about 7 to 9 minutes. Add garlic and cook for about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly mixed. Add 2 cups stock and drained beans and bring to a boil, then reduce heat to simmer.
Heat 1 tablespoon oil in a 12 inch skillet over medium-high heat. Pat meat dry with a paper towel and sprinkle with salt and pepper. Add the beef in batches and brown on all sides and transfer to the Dutch oven. Add the bottle of beer to the skilled and scrape brown bits, stir to combine and add to the dutch oven. Stir the mixture and return it to a simmer.
Cover pot and transfer to oven. Cook until meat is fully tender, about 1-1/2 to 2 hours. Let chili stand about 10 minutes and season with salt if needed.
Serve with condiments including: shredded cheese, avocado, chopped red onions, lime wedges and sour cream.
Just So You Know... 